↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
3/4 cup sugar
4 eggs, separated
6 oz German’s sweet chocolate, broken into pieces
3/4 cup butter
4 tbsp cake flour
2 tbsp almonds, blanched and pulverized
Pinch of salt
Preheat oven to 375. Cut a round of waxed paper to fit the bottom of an 8- or 9-inch round cake pan. Butter the sides of the pan and one side of the paper. Lay the paper butter side up in the pan and flour the paper and the sides of the pan. Set aside.
Beat the sugar with the 4 egg yolks until they are a creamy yellow. Put the chocolate and the butter into a saucepan over simmering water, and continue stirring over low heat until well blended. Stir in the flour and the pulverized almonds. Beat the 4 egg whites with a pinch of salt until stiff byt not dry. Stir one quarter of the egg whites into the chocolate mixture to lighted it; then fold all back into the remaining egg whites.
Fill the cake pan 3/4 full and tap gently on the table to distribute the mixture evenly. Bake for 25-30 minutes, watching carefully, until the outside is solid and the center still creamy (not runny and not dry) when tested with a sharp knife. Let the cake cool before unmolding. Glaze and decorate cake. Refrigerate before serving.
To glaze:
Chocolate Butter Cream
3 1/2 oz German sweet chocolate, broken into small pieces
2 to 3 tbsp coffee or water
3 tbsp butter
Melt the chocolate with the coffee or the water until smooth, remove from the heat, and stir in the butter. Pour on top of the chocolate cake, using a metal spatula (moistened in hot water and dried) to spread.
view more member recipes
CHOCOLATE CAKE GLAZED WITH CHOCOLATE BUTTER CREAM
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
3/4 cup sugar
4 eggs, separated
6 oz German’s sweet chocolate, broken into pieces
3/4 cup butter
4 tbsp cake flour
2 tbsp almonds, blanched and pulverized
Pinch of salt
Preheat oven to 375. Cut a round of waxed paper to fit the bottom of an 8- or 9-inch round cake pan. Butter the sides of the pan and one side of the paper. Lay the paper butter side up in the pan and flour the paper and the sides of the pan. Set aside.
Beat the sugar with the 4 egg yolks until they are a creamy yellow. Put the chocolate and the butter into a saucepan over simmering water, and continue stirring over low heat until well blended. Stir in the flour and the pulverized almonds. Beat the 4 egg whites with a pinch of salt until stiff byt not dry. Stir one quarter of the egg whites into the chocolate mixture to lighted it; then fold all back into the remaining egg whites.
Fill the cake pan 3/4 full and tap gently on the table to distribute the mixture evenly. Bake for 25-30 minutes, watching carefully, until the outside is solid and the center still creamy (not runny and not dry) when tested with a sharp knife. Let the cake cool before unmolding. Glaze and decorate cake. Refrigerate before serving.
To glaze:
Chocolate Butter Cream
3 1/2 oz German sweet chocolate, broken into small pieces
2 to 3 tbsp coffee or water
3 tbsp butter
Melt the chocolate with the coffee or the water until smooth, remove from the heat, and stir in the butter. Pour on top of the chocolate cake, using a metal spatula (moistened in hot water and dried) to spread.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chocolate Butter Cream Filled Cake
by sgre52160
Cake: 2 2/3 cups flour 1 1/2 tsp baking soda 3/4 tsp salt 3/4 cup butter softened 2 1/4 cups granulated sugar 2 tsp vanilla extract 3 large eggs 3 oz unsweetened chocolate melted and co
by sgre52160
Cake: 2 2/3 cups flour 1 1/2 tsp baking soda 3/4 tsp salt 3/4 cup butter softened 2 1/4 cups granulated sugar 2 tsp vanilla extract 3 large eggs 3 oz unsweetened chocolate melted and co
* Chocolate-peanut Butter Ice Cream Sandwich Cake *
by sgre52160
2/3 cup PLANTERS Crunchy Peanut Butter, divided 1/2 cup cold milk 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 12 vanil
by sgre52160
2/3 cup PLANTERS Crunchy Peanut Butter, divided 1/2 cup cold milk 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 12 vanil
Rice Krispies Ice Cream Crunch Cake With Chocolate & Peanut Butter
by sgre52160
12 oz. pkg. semi-sweet chocolate chips 2/3 c. creamy peanut butter 6 c. crispy Rice Krispies cereal 1 gallon vanilla or coffee ice cream, softened Line a large jelly roll pan or baking sheet wit
by sgre52160
12 oz. pkg. semi-sweet chocolate chips 2/3 c. creamy peanut butter 6 c. crispy Rice Krispies cereal 1 gallon vanilla or coffee ice cream, softened Line a large jelly roll pan or baking sheet wit
Chocolate-peanut Butter Cream Pie With Chocolate Crust
by sgre52160
1 cup flour 1/4 cup packed brown sugar 2 tbsp unsweetened cocoa powder 1/2 tsp salt 1/3 cup all-vegetable shortening 1/3 stick all-vegetable shortening sticks 3 tbsp cold water Filling
by sgre52160
1 cup flour 1/4 cup packed brown sugar 2 tbsp unsweetened cocoa powder 1/2 tsp salt 1/3 cup all-vegetable shortening 1/3 stick all-vegetable shortening sticks 3 tbsp cold water Filling
Chocolate-glazed Peanut-butter Torte
by sgre52160
2 tbsp honey-roasted peanuts 1/2 cup firmly packed light brown sugar 1/2 cup flour 2 tbsp natural unsweetened cocoa powder 1/4 cup butter, softened 2 tsp unflavored gelatin 1/4 cup plus 2 tbsp c
by sgre52160
2 tbsp honey-roasted peanuts 1/2 cup firmly packed light brown sugar 1/2 cup flour 2 tbsp natural unsweetened cocoa powder 1/4 cup butter, softened 2 tsp unflavored gelatin 1/4 cup plus 2 tbsp c
view more member recipes
related CDKitchen recipes
Death By Chocolate Bundt Cake
Chocolate Mess
Holiday Inn Peanut Butter Cup Cake
Whipped Semi-Sweet Chocolate Frosting
Baileys Chocolate Cream Cake With Chocolate Ganache
Chocolate Peanut Butter Cake
Triple Chocolate Pound Cake
Chocolate Suicide Cake
Death by Chocolate Cake
5 Minute Chocolate Mug Cake