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Print this Recipe    Marquis Chocolate

MARQUIS DE CHOCOLATE

8 eggs, separated
2 cup sugar
2 cup flour
1 1/3 tsp. baking powder
1/2 tsp. salt
8 Tbsp ice water

1 large bar Hershey or Nestle semi-sweet chocolate
1/2 cup cocoa
1/2 cup milk
1 tsp. vanilla
1 3/4 cup powdered sugar
8 egg yolks

Sift flour, baking powder and salt. Beat egg whites to stiff peaks,
adding sugar little by little. Then add egg yolks one by one.
Add this mixture to the flour mixture and mix well. Divide into
2 greased and floured cake pans and bake at 325 degrees for 25 to
30 minutes, or until done. After the cakes are cooled, cut each
one into 3 layers. Cook chocolate, cocoa and milk on low fire
stirring constantly. When smooth remove from flame and add vanilla.
Let cool. Put the powdered sugar into blender and cream: 1 3/4
cup powdered sugar (sift 3 times) 8 egg yolks (one by one) Add
chocolate mix (cooled) to creamed ingredients. Add 4 egg whites
beaten to meringue stage. Toast a package of almonds with a small
amount of butter and salt. Grind them. Add smaller bits and powder
to chocolate cream. Save larger pieces to put on top of chocolate
topping. Assemble cake by spreading chocolate creamed mixture
between layers and around the outside of the cake. Sprinkle larger
pieces of almonds on top of cake. Refrigerate until ready to serve.

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