This extremely good chocolate cake is baked so that the centre remain slightly underdone; overcooked, the cake loses its special creamy quality. It is covered with a chocolate butter icing, and decorated with Almonds. Because of its creamy centre it needs no filling. It can been made in the same manner as the preceding cakes, starting out with a Beating of egg yolks and sugar, then proceeding with the rest of the ingredients. But because the chocolate and the almonds make a mixture so stiff it is difficult to fold in the egg whites, we have chosen another method, that of creaming together the butter in the sugar and then in operating the remaining items.
1. Pre-heat oven to 350°F, mark 4.
2. Butter and flower the cake tin. Melt the chocolate over very hot water; be sure it is smooth and creamy. Measure out the rest of the ingredients.
3. Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.
4. Be in the egg yolks until well blended.
5. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.
6. With a rubber spatula, Blend the melted chocolate into the butter and sugar mixture, then stir in the almonds in the Almond extract. Fold in the one quarter of the egg whites. Then partially blend, sift on one-quarter of the flour, and continue folding, alternating with more egg whites and more flour until always used.
Turn the mixture into the cake tin, pushing the mixture up to its rim with a rubber spatula. Bake in the middle of preheated oven for 25 minutes. Cake is done and when it has puffed and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; The centre should move slightly if the tin is shaken, and a needle comes out oily.
7. Allow cake to cool in the tin for 10 minutes. Run a knife around the edge of the tin, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.
To serve: use the chocolate butter icing, and press a design of almonds over icing
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 288 | ||
Calories from Fat: 157 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 112.4mg | 35 % | |
Sodium 116.6mg | 4 % | |
Potassium 91.2mg | 2 % | |
Total Carbohydrate 29.3g | 9 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 28.7g | ||
Protein 4.1g | 6 % | |
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. |
Calories per serving: 288
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