| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Butter |
| 6 |
tb |
Hershey's cocoa |
| 1 |
c |
Sugar; divided |
| 2/3 |
c |
Ground blanched almonds |
| 2 |
tb |
Flour |
| 3 |
|
Eggs; separated |
| 2 |
tb |
Water |
|
|
Chocolate Glaze; (recipe follows) |
INSTRUCTIONS
I cut this out of a magazine years ago, but never made it. Hope it's good.
Melt butter in medium saucepan over low heat. Stir in cocoa and 3/4 cup
sugar; blend until smooth. Remove from heat; cool 5 min. Blend in almonds
and flour. Beat in egg yolks, one at a time. Stir in water. In medium bowl,
beat egg whites until foamy. Gradually add remaining sugar, beating just
until soft peaks form. Gently fold chocolate mixture into egg whites,
blending thoroughly. Pour into greased and floured 9" layer pan. Bake at
350 for 30 min. or until tester comes out clean. Cool 10 min. ( Cake will
settle slightly.) Remove from pan onto wire rack. Cool completely. Invert
cake onto serving plate. Spread top and sides with chocolate glaze.
Chocolate glaze:
Melt 2 Tbs butter in small saucepan over low heat. Add 2 Tbs cocoa and 2
Tbs water; stir constantly until mixture thickens. Do not boil. Remove from
heat, add 1/2 tsp vanilla. Gradually add 1 cup 10 X sugar, beating with
whisk until smooth.
Posted to Bakery-Shoppe Digest by travelers4now@juno.com (Gary & Doris
McCoy) on Apr 14, 1998
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