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===Ingredients===
 
   
  +
__NOTOC__
*10 To 12 eggs
 
  +
== Description ==
*3 oz Unsweetened chocolate
 
  +
Servings: 10 to 15
*1/2 cup Semisweet chocolate pieces
 
 
== Ingredients ==
*2/3 cup Sugar
 
  +
* 10 to 12 [[egg]]s
*2 cup Very finely chopped almonds or pecans
 
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* 3 oz [[unsweetened chocolate]]
*3/4 tsp Pure vanilla
 
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* ½ cup [[semi-sweet chocolate|semisweet chocolate]] pieces
*1/4 tsp Almond extract
 
  +
* ⅔ cup [[granulated sugar|sugar]]
*1/4 cup Sugar
 
 
* 2 cup very finely chopped [[almond]]s '''or''' [[pecans]]
 
* ¾ tsp pure [[vanilla]]
 
* ¼ tsp [[almond extract]]
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* ¼ cup [[granulated sugar|sugar]]
   
  +
=== Dark chocolate glaze ===
=====DARK CHOCOLATE GLAZE=====
 
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* 1 cup [[semi-sweet chocolate|semisweet chocolate]] pieces
 
* 1 tsp [[butter]] '''or''' [[margarine]]
 
* ½ tsp instant [[coffee]] crystals
 
* 1 tbsp hot [[water]]
 
* 3 tbsp dairy [[sour cream]]
 
* ¼ tsp maple flavoring
   
  +
== Directions ==
*1 cup Semisweet chocolate pieces
 
 
# Set a large mixer bowl in a sink filled with 2 inches of warm [[water]].
*1 tsp Butter or margarine
 
 
# Separate [[egg]]s (you should have about 1½ cups whites).
*1/2 tsp Instant coffee crystals
 
 
# Pour the whites into the warm mixer bowl and place [[egg yolk|yolks]] in a smaller mixer bowl (or let separated [[egg]]s stand, covered, at room temperature for 30 minutes).
*1 tbsp Hot water
 
 
# Meanwhile, in a small, heavy saucepan, partially melt [[unsweetened chocolate]] and [[semi-sweet chocolate|semisweet chocolate]] pieces over low heat.
*3 tbsp Dairy sour cream
 
 
# Turn off heat and stir ([[chocolate]] will continue to melt).
*1/4 tsp Maple flavoring
 
 
# Cut a waxed paper liner for the bottom of a 10" tube pan, cutting it ½" wider than the pan and the center hole slightly larger than the tube.
 
# Grease pan thoroughly.
 
# Place liner in pan and grease liner.
 
# Beat [[egg yolk]]s with an electric mixer on high speed for about 4 minutes or till they"re thick and [[lemon]] colored.
 
# Add the cup [[granulated sugar|sugar]], beating till very thick.
 
# Stir in the melted [[chocolate]] and chopped [[nuts]].
 
# Thoroughly wash and dry beaters.
 
# Beat [[egg white]]s with [[vanilla]] and [[almond extract]] till foamy.
 
# Gradually add the ¼ cup [[granulated sugar|sugar]] to [[egg white]]s, beating till soft peaks form.
 
# Lighten [[egg yolk]] mixture with about 2 cups beaten [[egg white]]s.
 
# Add to the remaining [[egg white]] mixture and fold together to combine.
 
# Turn batter into prepared pan.
 
# Bake at 350 °F for about 40 minutes or till top springs back when lightly touched.
 
# Run a knife around the edge of the pan and center to loosen.
 
# Cool in pan for 1 hour.
 
# Invert onto cake plate.
 
# Remove waxed paper.
 
# Prepare glaze; spread over top and sides of cake.
   
===Directions===
+
=== Dark chocolate glaze ===
 
# In a small heavy saucepan or skillet, melt [[chocolate]] over low heat.
 
# Remove from heat and stir in [[butter]] or [[margarine]].
 
# In a small bowl, dissolve instant [[coffee]] in hot [[water]].
 
# Stir in the [[sour cream]] and maple flavoring.
 
# Add [[sour cream]] mixture to [[chocolate]], stirring till smooth and shiny.
   
 
[[Category:Almond Recipes]]
Servings: 10 to 15 directions: set a large mixer bowl in a sink filled with 2 inches of warm water.<BR>
 
 
[[Category:Almond extract Recipes]]
Separate eggs (you should have about 1 ½ cups whites).<BR>
 
  +
[[Category:Cake Recipes]]
Pour the whites into the warm mixer bowl and place yolks in a smaller mixer bowl (or let separated eggs stand,<BR> covered, at room temperature for 30 minutes).<BR>
 
  +
[[Category:Coffee Recipes]]
Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate and semisweet chocolate pieces over <BR>
 
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[[Category:Egg white Recipes]]
low heat.<BR>
 
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[[Category:Passover Desserts]]
Turn off heat and stir (chocolate will continue to melt).<BR>
 
  +
[[Category:Pecan Recipes]]
Cut a waxed paper liner for the bottom of a 10" tube pan, cutting it ½" wider than the pan and the center hole<BR> slightly larger than the tube.<BR>
 
  +
[[Category:Semi-sweet chocolate Recipes]]
Grease pan thoroughly.<BR>
 
 
[[Category:Unsweetened chocolate Recipes]]
Place liner in pan and grease liner.<BR>
 
  +
[[Category:Egg yolk Recipes]]
Beat egg yolks with an electric mixer on high speed for about 4 minutes or till they"re thick and lemon colored.<BR>
 
Add the 2/3 cup sugar, beating till very thick.<BR>
 
Stir in the melted chocolate and chopped nuts.<BR>
 
Thoroughly wash and dry beaters.<BR>
 
Beat egg whites with vanilla and almond extract till foamy.<BR>
 
Gradually add the ¼ cup sugar to egg whites, beating till soft peaks form.<BR>
 
Lighten egg yolk mixture with about 2 cups beaten egg whites.<BR>
 
Add to the remaining egg white mixture and fold together to combine.<BR>
 
Turn batter into prepared pan.<BR>
 
Bake at 350°F for about 40 minutes or till top springs back when lightly touched.<BR>
 
Run a knife around the edge of the pan and center to loosen.<BR>
 
Cool in pan for 1 hour.<BR>
 
Invert onto cake plate.<BR>
 
Remove waxed paper.<BR>
 
Prepare glaze; spread over top and sides of cake.<BR>
 
Dark chocolate glaze: in a small heavy saucepan or skillet, melt chocolate over low heat.<BR>
 
Remove from heat and stir in butter or margarine.<BR>
 
In a small bowl, dissolve instant coffee in hot water.<BR>
 
Stir in the sour cream and maple flavoring.<BR>
 
Add sour cream mixture to chocolate, stirring till smooth and shiny.
 
 
===Other Links===
 
 
==See also==
 
 
[[Category:Passover Recipes]]
 
[[Category:Recipes]]
 

Latest revision as of 14:07, 23 March 2011


Description

Servings: 10 to 15

Ingredients

Dark chocolate glaze

Directions

  1. Set a large mixer bowl in a sink filled with 2 inches of warm water.
  2. Separate eggs (you should have about 1½ cups whites).
  3. Pour the whites into the warm mixer bowl and place yolks in a smaller mixer bowl (or let separated eggs stand, covered, at room temperature for 30 minutes).
  4. Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate and semisweet chocolate pieces over low heat.
  5. Turn off heat and stir (chocolate will continue to melt).
  6. Cut a waxed paper liner for the bottom of a 10" tube pan, cutting it ½" wider than the pan and the center hole slightly larger than the tube.
  7. Grease pan thoroughly.
  8. Place liner in pan and grease liner.
  9. Beat egg yolks with an electric mixer on high speed for about 4 minutes or till they"re thick and lemon colored.
  10. Add the ⅔ cup sugar, beating till very thick.
  11. Stir in the melted chocolate and chopped nuts.
  12. Thoroughly wash and dry beaters.
  13. Beat egg whites with vanilla and almond extract till foamy.
  14. Gradually add the ¼ cup sugar to egg whites, beating till soft peaks form.
  15. Lighten egg yolk mixture with about 2 cups beaten egg whites.
  16. Add to the remaining egg white mixture and fold together to combine.
  17. Turn batter into prepared pan.
  18. Bake at 350 °F for about 40 minutes or till top springs back when lightly touched.
  19. Run a knife around the edge of the pan and center to loosen.
  20. Cool in pan for 1 hour.
  21. Invert onto cake plate.
  22. Remove waxed paper.
  23. Prepare glaze; spread over top and sides of cake.

Dark chocolate glaze

  1. In a small heavy saucepan or skillet, melt chocolate over low heat.
  2. Remove from heat and stir in butter or margarine.
  3. In a small bowl, dissolve instant coffee in hot water.
  4. Stir in the sour cream and maple flavoring.
  5. Add sour cream mixture to chocolate, stirring till smooth and shiny.