Chocolate cake glazed w/chocolate butter cream
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Chocolate cake glazed w/chocolate butter cream
  Chocolate    Butter    Cakes    Creams  
Last updated 6/12/2012 1:15:11 AM. Recipe ID 44439. Report a problem with this recipe.
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      Title: Chocolate cake glazed w/chocolate butter cream
 Categories: Cake
      Yield: 16 Servings
 
    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

MMMMM-------------------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

MMMMM-------------------------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




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Recipe ID 44439 (Apr 03, 2005)

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