 |
---------- Recipe via Meal-Master (tm) v8.04
Title: Mocha Cake with Chocolate Butter Creme
Categories: Desserts, Cakes
Yield: 1 Servings
1 c Pastry flour
1 ts Baking powder
1/4 ts Salt
2 Egg yolk, beaten
1/2 c Cold water
1 ts Orange zest
3/4 c Sugar
2 Egg whites, beaten stiff
1 tb Orange juice
2 tb Sugar
----Chocolate Butter Creme--
3 Egg yolks
1 c Sugar
1/2 ts Cream of tartar
1/2 c Water
1/2 lb Unsalted butter
1/2 lb Vegetable shortening
1/2 lb Sweet chocolate
2 tb Instant coffee
2 tb Dark rum
Pinch of salt
CAKE: Sift together the flour, salt and baking powder
3 times. Set aside. With an electric mixer, beat the
egg yolks and 3/4 cup sugar for 5 minutes. Gradually
beat in the flour. Beat the egg whites stiff. As
they begin to form peaks, beat in the 2 tbsp. sugar.
Fold gently into flour mixture. Turn the batter into
2 well greased 8 inch aluminum cake pans. Bake at
350F for 25 minutes. In a small pot, bring the orange
juice and 2 tbsp. sugar to a boil. Saturate the cakes
with juice mixture. Let cool and unmold. Use
chocolate butter creme recipe to fill between the
layers and frost. CHOCLOLATE BUTTER CREME: Beat egg
yolks until pale and foamy. Put the water, sugar and
cream of tartar in a saucepan; cook to a thick syrupy
consistency. Remove from heat and stir in the instant
coffee. Slowly pour the hot (not boiling) syrup over
the egg yolks, beating constantly; continue beating
until thick and lukewarm. Gradually beat in the
butter and shortening and beat until mixture is
completely smooth. Fold in the melted chocolate. Beat
again. Source: Great Moments in Cooking ch.
-----
|
