This is an amazingly chocolatey moist cake. An old fashioned cake topped with a sweet, chocolatey, buttercream glaze.
3/4 cup Sugar
4 Eggs, separated
6 oz. German sweet chocolate, broken into pieces
3/4 cup Butter
4 Tb Cake flour
2 Tb Almonds, blanched and pulverized
Oven Temp ~ 375°
Baking Time ~ 25 -
Pan Type ~ 8 or 9 inch round pan
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, continue
stirring over low heat until well blended. Stir in the flour and
pulverized almonds. Beat the 4 egg whites with a pinch of salt
until stiff but not dry. Stir one quarter of the egg whites into the
chocolate mixture to lighten 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 Chocolate Cake watching carefully until the outside is solid and the center still creamy
(not runny and not dry)
when tested with a butter knife.
Let the chocolate cake cool before removing from pan.
Glaze and decorate cake.
Refrigerate Glazed Chocolate Cake before serving.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!