| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Super1 |
8 |
servings |
INGREDIENTS
| 4 |
|
Eggs; separated |
| 3/4 |
c |
Caster sugar |
| 2 |
tb |
Brandy |
| 200 |
g |
Pecans; roughly chopped |
| 2 |
tb |
Plain flour |
| 325 |
g |
Milk chocolate; broken |
| 2 |
ts |
Instant coffee powder |
| 1/3 |
c |
Thickened cream |
| 1 |
tb |
Brandy |
| 125 |
g |
Pecans; roughly chopped |
INSTRUCTIONS
CHOCOLATE BRANDY GLAZE
1. Place egg yolks, sugar and brandy in a bowl and beat until thick
and pale. Place egg whites in a clean bowl and beat until stiff. Fold
egg whites, pecans and flour into egg yolk mixture.
2. Pour into a lightly greased and lined 23 cm springform tin. Bake
in a moderate oven (180C) for 40 minutes or firm. Cool in tin.
3. To make glaze, place chocolate, coffee powder, cream and brandy in
a heatproof bowl set over a saucepan of simmering water and heat,
stirring, until mixture is smooth. Remove bowl from pan and set aside
to cool slightly. Spread glaze over top and sides of cooled cake.
Sprinkle pecans over top of cake and press into side of cake. Allow
to set before serving.
Recipe by: Super Food Ideas (Aussie Magazine)
Converted by MM_Buster v2.0l.
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