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3/4 c Sugar
4 Eggs; separated
6 oz German’s sweet chocolate;
-broken into pieces
3/4 c Butter
4 tb Cake flour
2 tb Almonds; blanched and
-pulverized
1 pn Salt
-CHOCOLATE BUTTER CREAM-
3 1/2 oz German’s sweet chocolate;
-broken into small pieces
2 -(up to)
3 tb Coffee or water
3 tb Butter
DECORATION
Toasted; slivered almonds
From: arielle@taronga.com (Stephanie da Silva)
Date: Tue, 3 Aug 93 15:24:25 CDT
Chocolate Cake Glazed With Chocolate Butter Cream (This cake is small,
elegant, rich, dense, chocolatey and goooood!).
Preheat oven to 375 degrees. Cut a round of waxed paper to fit the bottom
of an 8- or 9-inch round cake pan. Butter the sides of the pan and one
side of the paper. Lay the paper butter side up in the pan and flour the
paper and the sides of the pan. Set aside. Beat the sugar with the 4 egg
yolks until they are a creamy yellow. Put the chocolate and the butter into
a saucepan over simmering water, and continue stirring over low heat until
well blended. Stir in the flour and the pulverized almonds. Beat the 4 egg
whites with a pinch of salt until stiff byt not dry. Stir one quarter of
the egg whites into the chocolate mixture to lighted it; then fold all back
into the remaining egg whites. Fill the cake pan 3/4 full and tap gently on
the table to distribute the mixture evenly. Bake for 25-30 minutes,
watching carefully, until the outside is solid and the center still creamy
(not runny and not dry) when tested with a sharp knife. Let the cake cool
before unmolding. Glaze and decorate cake. Refrigerate before serving.
To glaze: Chocolate butter cream: Melt the chocolate with the coffee or the
water until smooth, remove from the heat, and stir in the butter. Pour on
top of the chocolate cake, using a metal spatula (moistened in hot water
and dried) to spread.
To decorate: Use toasted slivered almonds
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
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