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Print this Recipe    Chocolate 24

Chocolate Cake Glazed With Chocolate Butter Cream

3/4 c. sugar
4 eggs, separated
6 oz. German's sweet chocolate, broken into pieces
3/4 cup butter
4 Tbs. cake flour
2 Tbs. almonds, blanched and pulverized
pinch of salt

Preheat oven to 375 degrees.

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.


Chocolate butter cream

3 1/2 oz. German's 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.

Decorate with toasted slivered almonds

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