| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
|
|
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. |
INSTRUCTIONS
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.
I've made this for Passover with the above substitutions. I've also
substituted pareve margarine for the butter -- It was delicious! I also
have never decorated it with the powdered sugar -- not necessary.
Posted to JEWISH-FOOD digest V97 #055 by Paula Miller Jacobson
<paulaj@erols.com> on Feb 18, 1997.
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