Recipe#4088

Title: Chocolate 24

rec.food.recipes archive

3/4 c. sugar
 4 eggs, separated
 6 oz. German's sweet chocolate, broken into pieces
 3/4 cup butter
 4 Tbs. cake flour
 2 Tbs. almonds, blanched and pulverized
 pinch of salt
 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.
 Chocolate butter cream
 3 1/2 oz. German's sweet chocolate, broken into small pieces
 2 to 3 Tbsp. coffee or water
 3 Tbsp. butter
 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.
 Decorate with toasted slivered almonds