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Chocolate Cake Glazed With Chocolate Butter Cream
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 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 &
Pulverized
pn
Salt
Directions:
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
& one side of the paper. Lay the paper butter side up in the pan &
flour the paper & the sides of the pan. Set aside. Beat the sugar
with the 4 egg yolks until they are a creamy yellow. Put the
chocolate & 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 & tap gently on the
table to distribute the mixture evenly. Bake for 25-30 minutes,
watching carefully, until the outside is solid & the center still
creamy (not runny & not dry) when tested with a sharp knife. Let the
cake cool before unmolding. Glaze & decorate cake. Refrigerate before
serving. To glaze:
Chocolate Butter Cream 3 1/2 oz. German's sweet chocolate, broken into
small pieces 2 to 3 Tbls. coffee or water 3 Tbls. butter
Melt the chocolate with the coffee or the water until smooth, remove
from the heat, & stir in the butter. Pour on top of the chocolate
cake, using a metal spatula (moistened in hot water & dried) to
spread. To decorate: Use toasted slivered almonds
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