Sugar - scant
Egg Yolks - slightly beaten
Stick Butter - creamed
Vanilla OR 1 Tablespoon any
CHOCOLATE GLACE FROSTING
CAKE: Melt chocolates with water. Set aside. In double boiler, stir
eggs and sugar until thickened. Remove from heat and continue
beating with electric beater until mixture cools. Blend in cooled
chocolate with electric beater. Sift flour with salt and fold into
chocolate mixture. Bake in a greased, floured 9-inch cake pan or
springform pan about 45 minutes at 375F. Check temperature on oven
to insure accuracy. Check after 30 minutes. Overcooks easily.
FILLING: Dissolve sugar in water and boil to thread stage (265
degrees). Beat into egg yolks slowly (but not so slow that the syrup
gets cold) until thick. Gradually beat in butter and add flavoring.
When cake is cool, split and sandwich with filling. Frost with
Chocolate Glace Frosting (see next recipe).
This is heavenly! You can also double the recipe and make two cakes,
putting filling between layers rather than having to split the cake
if your layers don't rise enough.
From The Seven Chocolate Sins by Ruth Moorman and Lalla Williams.