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Chocolate Cake Glazed With Chocolate Butter Cream

Author/Submitted by:
Servings: 1
Categories: Cakes / Chocolate / Desserts

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 &
  pn  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 & 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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