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Name: Four Chocolates Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 Eggs separated; 1 Bar German Sweet Chocolate; 1 ts Vanilla; 2 oz Semisweet chocolate; 1/2 sm jar apricot preserves; 1/2 c Boiling water; 1/2 lb butter + 3tbs; 2 tb Instant coffee; 2 1/2 c Cake flour; 1 c Buttermilk; 4 tb Cocoa; 1 pt Whipping cream; 3 oz almonds Slivered, toasted; 2 c Sugar; 2 tb Orange liqueur (or coffee); 1 ts Baking soda; 1 ts Baking Powder; 2 oz Unsweetened Chocolate

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INGREDIENTS

4 Eggs ; separated
1 Bar German Sweet Chocolate
1 ts Vanilla
2 oz Semisweet chocolate
1/2 sm jar apricot preserves
1/2 c Boiling water
1/2 lb butter ; + 3tbs
2 tb Instant coffee
2 1/2 c Cake flour
1 c Buttermilk
4 tb Cocoa
1 pt Whipping cream
3 oz almonds ; Slivered, toasted
2 c Sugar
2 tb Orange liqueur ; (or coffee)
1 ts Baking soda
1 ts Baking Powder
2 oz Unsweetened Chocolate

Servings

INSTRUCTIONS

Preheat oven to 350 degrees. Grease 3 eight or nine inch layer pans. Line them with paper (parchment). Break German Chocolate bar into boiling water. Cool. Melt the 2 squares of unsweetened chocolate in a double boiler. Sift flour before measuring. Resift three times with baking powder and baking soda. Cream butter(1/2 lb.) with sugar. Beat in egg yolks, add melted German chocolate and vanilla. Add sifted dry ingredients, alternately with buttermilk. Start and finish with dry ingredients. Beat egg whites until peaks are firm, not dry. Fold into cake mixture. Divide batter among three pans. On top of each pan, with a teaspoon, drip two concentric circles of unsweetened chocolate. With tip of spoon, lightly swirl chocolate, so a circular pattern forms over layer tops. Bake for about 30 minutes, until cake starts to pull from sides. Cool on racks. For filling: Whip cream, adding dry cocoa, dry instant coffee and sugar to taste for a not too sweet mocha flavor. For topping: Slowly melt semi sweet chocolate with liqueur. Remove from heat. Beat in butter(3 tbs) a tablespoon at a time. Beat over ice water until thick enough to spread lightly over top layer of cake. To assemble: Cut layers in half horizontally. Spread every other layer with apricot preserves. Spread five layer tops and sides with mocha cream Spread topping on top layer. Decorate top and sides with toasted almonds. Refrigerate. Recipe by: Ellen from Rita Rosenbergs Cooking Class Posted to KitMailbox Digest by ehgf@primenet.com (Ellen) on May 8, 1998

NOTES

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Four Chocolates Cake

4 Eggs separated
1 Bar German Sweet Chocolate
1 ts Vanilla
2 oz Semisweet chocolate
1/2 sm jar apricot preserves
1/2 c Boiling water
1/2 lb butter + 3tbs
2 tb Instant coffee
2 1/2 c Cake flour
1 c Buttermilk
4 tb Cocoa
1 pt Whipping cream
3 oz almonds Slivered, toasted
2 c Sugar
2 tb Orange liqueur (or coffee)
1 ts Baking soda
1 ts Baking Powder
2 oz Unsweetened Chocolate

Preheat oven to 350 degrees. Grease 3 eight or nine inch layer pans. Line  them with paper (parchment). Break German Chocolate bar into boiling water.  Cool. Melt the 2 squares of unsweetened chocolate in a double boiler. Sift  flour before measuring. Resift three times with baking powder and baking  soda. Cream butter(1/2 lb.) with sugar. Beat in egg yolks, add melted  German chocolate and vanilla. Add sifted dry ingredients, alternately with  buttermilk. Start and finish with dry ingredients. Beat egg whites until  peaks are firm, not dry. Fold into cake mixture. Divide batter among three  pans. On top of each pan, with a teaspoon, drip two concentric circles of  unsweetened chocolate. With tip of spoon, lightly swirl chocolate, so a  circular pattern forms over layer tops. Bake for about 30 minutes, until  cake starts to pull from sides. Cool on racks.    For filling: Whip cream, adding dry cocoa, dry instant coffee and sugar to  taste for a not too sweet mocha flavor.    For topping: Slowly melt semi sweet chocolate with liqueur. Remove from  heat. Beat in butter(3 tbs) a tablespoon at a time. Beat over ice water  until thick enough to spread lightly over top layer of cake.    To assemble: Cut layers in half horizontally. Spread every other layer with  apricot preserves. Spread five layer tops and sides with mocha cream Spread  topping on top layer. Decorate top and sides with toasted almonds.  Refrigerate.    Recipe by: Ellen from Rita Rosenbergs Cooking Class    Posted to KitMailbox Digest  by ehgf@primenet.com (Ellen) on May 8, 1998

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Nutrition

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Serving Size: 1 Serving (5219g)
Recipe Makes: 1

Calories: 18798
Calories from Fat: 8252 (44%)

Amt Per Serving		% DV

	Total Fat 916.9g	1223 %
	Saturated Fat 511.1g	2555 %
	Monounsaturated Fat 284.4g
	Polyunsanturated Fat 54.4g
Cholesterol 5379.4mg		1655 %
Sodium 6232.3mg		215 %
Potassium 8941.5mg		235 %
Total Carbohydrate 2535.9g		746 %
	Dietary Fiber 125.5g	502 %
	Sugars, other 2410.3g
Protein 330.5g		472 %
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Calories per serving: 18798

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