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Name: French Chocolate Layer Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: French
Ingredients: 4 oz Butter; 7 oz Chocolate, semisweet; 2 oz Chocolate, bitter; 2 ts Espresso coffee,; 3/4 c Cornstarch, sifted; 2 tb Butter; 2 oz Chocolate, bitter; 1/4 ts Cream of tartar; 4 Eggs separated; 2/3 c Sugar; 7 oz Chocolate, semisweet; 1/4 c Water, hot; 2 ts Espresso coffee,

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INGREDIENTS

4 oz Butter
7 oz Chocolate, semisweet
2 oz Chocolate, bitter
2 ts Espresso coffee,
3/4 c Cornstarch, sifted
2 tb Butter
CAKE
2 oz Chocolate, bitter
1/4 ts Cream of tartar
4 Eggs ; separated
2/3 c Sugar
7 oz Chocolate, semisweet
FROSTING
1/4 c Water, hot
2 ts Espresso coffee,

Cake

INSTRUCTIONS

Combine espresso, hot water, semisweet chocolate and bitter chocolate in double boiler filled with hot water and cover. Without applying additional heat, melt the chocolate. Butter two layer-cake pans, lay a sheet of waxed paper in each, and dust the pans with flour. (The pans should be able to hold about 4 cups each.) Beat the egg yolks and then gradually add about 2/3 cup of sugar until the yolks are thick and lemon colored. Beat butter into the chocolate mixture. Add the chocolate mixture to the egg yolks and stir. Beat the egg whites until foamy. Add the cream of tartar, and then gradually add up to 2 T sugar. Add the sifted corn starch gradually to the chocolate mixture, alternating with the egg whites. The corn starch and egg whites should be folded in to the chocolate mixture. Pour half the batter into each cake pan. Bake on the lower middle level of a preheated 350 degree F. oven until set on the sides. Cool the cake in the pan, and then turn out onto a serving dish. Combine the icing ingredients and ice the cake as you would a normal layer cake. NOTES: * A decadently rich chocolate cake -- My mother got this recipe from a radio show about ten years ago. She was intrigued because the cake contains no flour. It is definitely for chocoholics. Although it is a two-layer cake, it is only about 3-4 inches thick when its done, and has the consistency and density of a chocolate candy bar. It can be frozen if you find it too much to eat at one time. : Difficulty: difficult. : Time: 2 hours. : Precision: precise measurement important. : Aviva Garrett : Santa Cruz, California, USA : Excelan, Inc., San Jose, California : ucbvax!mtxinu!excelan!aviva : Copyright (C) 1986 USENET Community Trust

NOTES

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French Chocolate Layer Cake

4 oz Butter
7 oz Chocolate, semisweet
2 oz Chocolate, bitter
2 ts Espresso coffee,
3/4 c Cornstarch, sifted
2 tb Butter
 CAKE
2 oz Chocolate, bitter
1/4 ts Cream of tartar
4 Eggs separated
2/3 c Sugar
7 oz Chocolate, semisweet
 FROSTING
1/4 c Water, hot
2 ts Espresso coffee,

Combine espresso, hot water, semisweet chocolate and bitter chocolate in  double boiler filled with hot water and cover. Without applying additional  heat, melt the chocolate.    Butter two layer-cake pans, lay a sheet of waxed paper in each, and dust  the pans with flour. (The pans should be able to hold about 4 cups each.)    Beat the egg yolks and then gradually add about 2/3 cup of sugar until the  yolks are thick and lemon colored.    Beat butter into the chocolate mixture.  Add the chocolate mixture to the  egg yolks and stir.    Beat the egg whites until foamy.  Add the cream of tartar, and then  gradually add up to 2 T sugar.    Add the sifted corn starch gradually to the chocolate mixture, alternating  with the egg whites.  The corn starch and egg whites should be folded in to  the chocolate mixture.    Pour half the batter into each cake pan.  Bake on the lower middle level of  a preheated 350 degree F. oven until set on the sides. Cool the cake in the  pan, and then turn out onto a serving dish.    Combine the icing ingredients and ice the cake as you would a normal layer  cake.    NOTES:    *  A decadently rich chocolate cake -- My mother got this recipe from a  radio show about ten years ago. She was intrigued because the cake contains  no flour. It is definitely for chocoholics. Although it is a two-layer  cake, it is only about 3-4 inches thick when its done, and has the  consistency and density of a chocolate candy bar. It can be frozen if you  find it too much to eat at one time.    : Difficulty:  difficult.  : Time:  2 hours.  : Precision:  precise measurement important.    : Aviva Garrett  : Santa Cruz, California, USA  : Excelan, Inc., San Jose, California  : ucbvax!mtxinu!excelan!aviva    : Copyright (C) 1986 USENET Community Trust

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Nutrition

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Serving Size: 1 Cake (2715g)
Recipe Makes: 1 Cake

Calories: 7285
Calories from Fat: 4363 (60%)

Amt Per Serving		% DV

	Total Fat 484.8g	646 %
	Saturated Fat 269.2g	1346 %
	Monounsaturated Fat 149.6g
	Polyunsanturated Fat 27g
Cholesterol 4778.6mg		1470 %
Sodium 2943.1mg		101 %
Potassium 3830.1mg		101 %
Total Carbohydrate 694.2g		204 %
	Dietary Fiber 42.2g	169 %
	Sugars, other 651.9g
Protein 159.3g		228 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7285

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