| 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
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