| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | H, I, G, H, T | 10 | Servings | |
INGREDIENTS
| 3 | Eggs; separated | |
| 3 | tb | Caster sugar |
| 1 | oz | Dark chocolate; grated |
| 2 | tb | Plain flour |
| Apricot jam | ||
| 1 | oz | Cocoa powder |
| Vanilla essence | ||
| 6 | oz | Double cream; stiffly whipped |
| 6 | oz | Dark chocolate |
| 1 | oz | Unsalted butter |
INSTRUCTIONS
FILLING Cream together the egg yolks and sugar. Whisk the egg whites until very stiff. Add the grated chocolate and flour to the yolk mixture, then fold in the whites. Line and grease a 1 1/2 pound loaf pan and pour in chocolate mixture. Bake in a preheated oven at 350 degrees for 15 to 20 minutes. Turn out and cool on a rack. When cold, slice in half lengthways through the middle. Spread both halves of cake with jam on the cut sides. For the filling, mix together all the remaining ingredients and spread evenly over one half on top of the jam. Make the icing by melting the chocolate with the butter. Allow to cool slightly, then spread over the jam on the other half. Put the two strips together so that the icing and filling are together in the middle, with the iced strip on top, and chill slightly before slicing to serve. Formatted by suechef@sover.net Recipe by: TWO FAT LADIES #FL1B03 Posted to MC-Recipe Digest V1 #823 by Sue <suechef@sover.net> on Oct 02, 1997
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