| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Import |
8 |
Servings |
INGREDIENTS
| 4 |
oz |
Semisweet chocolate |
| 1 1/4 |
c |
Milk |
| 2 |
c |
Light brown sugar |
| 1 |
ts |
Vanilla extract |
| 3 |
|
Eggs; separated |
| 2 |
c |
Sifted cake or soft wheat flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Unsalted butter; softened |
| 3 |
oz |
Unsweetened chocolate |
| 1 |
cn |
Sweetened condensed milk |
| 1/2 |
c |
Unsalted butter; cut into pieces |
| 1 |
|
Egg yolk; lightly beaten |
| 1 1/2 |
ts |
Vanilla extract |
INSTRUCTIONS
FOR THE CAKE
FOR THE ICING
Preheat the oven to 350 degrees. To make the cake, combine the chocolate,
milk, brown sugar, vanilla and 1 egg yolk in the top of a double boiler.
Cook, stirring over hot water until smooth. Remove from the heat and let
cool.
Sift the flour with the baking soda and salt. Beat the butter in a large
bowl of an electric mixer until light. Add the remaining 2 egg yolks, one
at a time, beating thoroughly after each addition.
Beat in the chocolate mixture in 3 parts, alternating with the flour
mixture. Do not overbeat. Beat the egg whites until stiff; fold into the
batter.
Pour the batter into 2 greased and floured 9-inch round cake pans. Bake
until a toothpick inserted in the center comes out fairly clean, 20 to 30
minutes. Let cool on a wire rack before unmolding.
To make the icing, melt the chocolate in the top of a double boiler over
hot water. Stir in the condensed milk until smooth. Sitr in the butter, bit
by bit, until smooth. Whisk in the egg yolk and vanilla and cook until
slightly thickened. Let cool slightly, then smooth over the bottom layer;
place other layer on top, then ice the sides and top of the cake.
Yield: 8 to 10 servings
Formatted by suechef@sover.net
Recipe by: DEAN FEARING #HE1A06
Posted to MC-Recipe Digest V1 #792 by Sue <suechef@sover.net> on Sep 19,
1997
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