sunflower.gif Welcome to Flora's Recipe Hideout!
 Related Rooms
  Food Recipes
  Drink Recipes
  Kitchen
  Party Room
  Flora's Hideout

 Important Info
  FAQ
  Save/Download
  Submit a Recipe


 Featured Site
  Easy Cake Recipes
 Hideout Search
Google

Bruno's Chocolate Cake Plain

Author/Submitted by:
Servings: 12
Categories: Cakes / Chocolate / Desserts

Ingredients:
9    Eggs, separated, room temp.
1  tb  Rum, dark
1/4  ts  Extract, vanilla
1/4  ts  Cream of Tartar
8  tb  Sugar
12  oz  Chocolate, semi-sweet,
    -- melted
6  tb  Butter, unsalted, melted
3  tb  Cornstarch
2  tb  Cocoa, unsweetened
2 1/2  oz  Amaretti (about 10 Italian
    -- macaroons), finely
    -- ground

Directions:
For Cake: ========= Preheat oven to 375 F. Butter and flour 3 9-inch round cake pans. Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes. Beat in rum and vanilla. Beat whites with cream of tartar to soft peaks. Add sugar 1 tablespoon at a time and continue beating until stiff and shiny. Stir 12 ounces of semisweet chocolate and butter into yolks until well combined. Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites. Sift together cornstarch and cocoa; combine with ground amaretti. Gently fold into the batter. Divide batter among prepared pans. Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes. Cool 10 minutes in pans, then cool completely on wire rack (cakes will fall slightly.) Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin


Bored? Need a diversion? Check out Matt's Amazing Photo and Video Collection.