Receta French Chocolate Layer Cake
| Raciónes: 1 |
Ingredientes
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Direcciones
- Combine espresso, warm water, semisweet chocolate and bitter chocolate in double boiler filled with warm water and cover. Without applying additional heat, heat the chocolate.
- Butter two layer-cake pans, lay a sheet of waxed paper in each, and dust the pans with flour. (The pans should be able to hold about 4 c. each.)
- Beat the egg yolks and then gradually add in about 2/3 c. of sugar till the yolks are thick and lemon colored.
- Beat butter into the chocolate mix. Add in the chocolate mix to the egg yolks and stir.
- Beat the egg whites till foamy. Add in the cream of tartar, and then gradually add in up to 2 Tablespoons sugar.
- Add in the sifted corn starch gradually to the chocolate mix, alternating with the egg whites. The corn starch and egg whites should be folded in to the chocolate mix.
- Pour half the batter into each cake pan. Bake on the lower middle level of a preheated 350 degree F. oven till set on the sides. Cold the cake in the pan, and then turn out onto a serving dish.
- Combine the icing ingredients and ice the cake as you would a normal layer cake.
- NOTES:* A decadently rich chocolate cake - My mother got this recipe from a radio show about ten years ago. She was intrigued because the cake contains no flour. It is definitely for chocoholics. Although it is a two-layer cake, it is only about 3-4 inches thick when it's done, and has the consistency and density of a chocolate candy bar. It can be frzn if you find it too much to eat at one time.
- Difficulty: difficult.
- Time: 2 hrs.
- Precision: precise measurement important.