| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Cakes, Chocolate, Pesach |
9 |
Servings |
INGREDIENTS
| 6 |
oz |
German sweet chocolate; (or semisweet |
| 1/2 |
c |
Sugar |
| 1 |
|
Stick unsalted butter |
| 6 |
|
Eggs; separated |
| 1/3 |
c |
Flour; or matzo cake flour |
| 4 |
oz |
German sweet chocolate; or semisweet |
| 1 |
ts |
Butter |
| 3 |
tb |
Water |
INSTRUCTIONS
GLAZE
Melt chocolate in 3 T. water over low heat. Add sugar, then butter. Remove
from heat -- cool. Then add yolks. Then flour. Beat egg whites until stiff.
Fold in chocolate. Butter an 8" square or round pyrex dish. Pour batter in
it. Place pan in larger pan. Fill larger pan with hot water to within 1" of
top of cake pan. Bake at 350 for 40 minutes.
For glaze: Melt chocolate over low heat with water. Remove from heat. Add
butter. When cake is cool, unmold and pour glaze over it. (you probably
will have to spread it with a knife.)
Keep in refrigerator until ready to serve. Decorate when cold using paper
strips or a doily and 10x sugar. Can be doubled for a 9" x 13" pan
Recipe by: Jewish-Food list
Posted to JEWISH-FOOD digest by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Dec 01, 98, converted by MM_Buster
v2.0l.
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