Bittersweet Chocolate Frosting

• 1 1/2 cups sugarsugar
• 6 large eggs yolksegg
• 1 tablespoon light corn syrup
• 1 1/2 cups whipping creamcream
• 6 ounces unsweetened chocolate, chopped
• 3 ounces semisweet chocolate, chopped
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, room temperaturebutter
• 1/2 teaspoon vanilla extractvanilla-extract

1. 01Mix sugar, yolks, and syrup in small bowl. Bring cream to simmer in heavy 3-quart saucepan. Add both chocolates and stir over low heat until smooth. Remove from heat. Stir in butter, then sugar mixture. Cook over low heat until mixture registers 165°F to 170°F on candy thermometer, stirring constantly, about 10 minutes. Immediately pour mixture into bowl; do not scrape sides of pan. Add vanilla.
2. 02Using electric mixer, beat frosting until cool. Let frosting stand at room temperature until thick enough to spread, stirring occasionally, 1 1/2 hours.

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