| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Burt, Wolf |
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Unsalted butter, 1 1/2 |
|
|
sticks |
| 6 |
oz |
Unsweetened baker's |
|
|
chocolate |
| 6 |
|
Eggs |
| 3 |
c |
Sugar |
| 1/2 |
t |
Salt |
| 1 |
T |
Vanilla extract |
| 1 1/2 |
c |
All-purpose flour |
| 1 1/2 |
c |
Sugar |
| 2 |
T |
Instant coffee |
| 1 |
c |
Heavy cream |
| 5 |
oz |
Unsweetened baker's |
|
|
chocolate |
| 4 |
oz |
Unsalted butter |
| 1 |
T |
Vanilla extract |
|
|
Chopped toasted pecans or |
|
|
walnuts for |
|
|
decoration |
INSTRUCTIONS
TO MAKE THE CAKE: In the top of a double boiler, over hot water, melt
6 ounces of the butter with the 6 ounces of unsweetened chocolate.
When this is melted, remove it from the heat and transfer the mixture
to a mixing bowl to cool to room temperature. While the chocolate and
butter are cooling, lightly butter the bottoms of two 9-inch round
cake pans and line the bottoms with parchment baking paper. Preheat
the oven to 350° F. When the chocolate is cool, add the eggs, sugar,
salt and vanilla and whisk together until well combined. Stir in the
flour and pour the batter into the prepared baking pans and bake for
35 minutes or until a toothpick, when inserted in the middle, comes
out clean. Remove the cakes from the oven and cool them in the pans
for 30 minutes. With a knife, loosen the edges of each of the cakes
from the pans and turn them out onto a cake rack to cool completely.
TO MAKE THE ICING: While the cakes are baking, prepare the icing. In a
small saucepan combine the sugar, instant coffee and heavy cream.
Bring this to a boil, and boil gently for 6 minutes. Remove from the
heat and add the unsweetened chocolate. After the chocolate has
melted, add the butter and vanilla and cool to room temperature. TO
PUT THE CAKE TOGETHER: Set one of the cakes top side up on a plate and
cover with a bit of icing. Set the second layer upside down so the
bottom is facing up and ice the top and sides. Pat the chopped nuts
onto the sides of the cake and center some in the middle of the top
layer. Refrigerate the remaining icing until firm. Transfer the icing
to a piping bag fitted with a rosette tip and pipe rosettes around the
edges. Store the cake in the refrigerator, but bring it back to room
temperature before serving. Converted by MC_Buster. Per serving: 7488
Calories (kcal); 346g Total Fat; (41% calories from fat); 60g Protein;
1060g Carbohydrate; 2069mg Cholesterol; 1533mg Sodium Food Exchanges:
9 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 66 Fat; 60
1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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