Update my dinner status, I'm making this tonight.
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Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
For the Cake:
Separate the eggs and beat whites with the salt until stiff, but not dry. Beat in 1 cup sifted confectioners'' sugar, 1 tablespoon at a time. Then fold in cocoa.
Beat yolks until thick and lemon-colored and fold into cocoa mixture. Add vanilla.
Spread into a 15" x 10" x 1" pan that has been lined with waxed paper and greased well (and floured, if desired). Try to level the batter evenly in the pan, as batter does not settle.
Bake in 350 degree oven about 20 minutes.
Immediately turn out onto a clean tea towel that has been sprinkled with confectioners'' sugar. VERY gently peel off waxed paper, using a small spatula to separate cake from waxed paper (this can be tricky, since it tends to stick, even with greasing and flouring). Cool and cut cross-wise into 4 equal strips (about 3-1/2" x 10" each).
Whip heavy cream and add sugar to sweeten to desired taste.
Stack layers on top of each other with whipped cream between layers. Drizzle with chocolate glaze (see below) and decorate with sliced almonds.
Chocolate Glaze:
Over boiling water, melt butter and unsweetened chocolate. Remove from boiling water and add 1/2 cup confectioners' sugar, boiling water, salt and vanilla extract. Beat until somooth and glossy.
Refrigerate until ready to serve. Slice into 3/4" - 1" servings. Best served on day prepared.
