| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 1 | c | Butter; softened |
| 1 1/3 | c | Sugar |
| 1/2 | c | Ghirardelli cocoa |
| 1 | tb | Cognac |
| 6 | Eggs; separated | |
| 1 | c | Walnuts; finely ground |
| 1 | c | Ghirardelli cocoa |
| 1 3/4 | c | Sugar |
| 1/2 | c | Hot water |
| 1/2 | c | Milk |
| 1 | pn | Salt |
| 1 | ts | Vanilla |
INSTRUCTIONS
DARK COCOA SAUCE From: waring@ima.infomail.com (Sam Waring) Date: Mon, 5 Jun 1995 04:37:38 GMT Heat oven to 325-F. Cream butter with sugar. Mix in cocoa and cognac. Beat egg yolks until fluffy; add to cocoa mixture and beat two minutes on medium. Mix in walnuts. Beat egg whites until soft peaks form. Stir 1/3 beaten egg whites into chocolate mixture to lighten; fold in remain- der. Spread into buttered 8" springform pan. Bake at 325 F for about 1 hour or until firm in the center. Cool in pan before removing. (Cake will sink in the center.) Spread Cocoa Whipped Cream into indent-ation in center of cake. Top with Dark Cocoa Sauce, if desired. Sauce: In small heavy saucepan, blend cocoa with sugar. Stir in hot water and mix until smooth. Add milk and salt. Heat to boiling; cook for 2 minutes. Cool. Stir in vanilla. Serve over ice cream, cake or other desserts. Source: Recipes from Ghirardelli Chocolate Company of San Francisco, per Sallie Austin Krebs REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Have you thanked God today?”