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This truly spectacular looking and tasting chocolate cake is from Belle Cook of North Carolina. Belle is the mother-in-law of Andra Cook, co-author of my first cookbook called What's Cooking America. Click here for Basic Rules For Baking or here for Secrets of a Successful Cake. Check out more of Linda's wonderful Cake Recipes and Chocolate Recipes.
Belle's 8-Layer Chocolate Torte
6 eggs,
separated and room temperature MAKE CAKE RECIPE TWICE. Preheat oven to 375 degrees F. Line two 14- x 10-inch rimmed pans with wax paper. Grease wax paper with butter or margarine. In a large bowl, beat egg yolks until thick and creamy. Gradually beat in sugar and 1 tablespoon lemon juice. In a small bowl, sift cornstarch, flour, and salt together; add to egg mixture. Add remaining lemon juice and beat until smooth. In a medium bowl, beat egg whites until stiff peaks form; fold into batter mixture. Spread batter evenly onto prepared baking sheets. Bake 10 to 15 minutes; remove from oven. Remove from baking sheets immediately and remove wax paper. Let cool on wire racks. To assemble, cut each layer in half widthwise. NOTE: After making this recipe twice, you will end up with a total of eight (8) layers. Place onto a cake plate and frost each layer with Chocolate Frosting. After frosting the top layer, sprinkle with chopped nuts. Makes 16 servings.
Chocolate Frosting: Melt chocolate (unsweetened and semi-sweet chocolate) in the top of a double boiler over hot water. In a medium bowl, combine egg yolks and sugar. Stir in heavy cream; add to the melted chocolate. Cook, stirring constantly, until thickened. Remove from heat and let cool. In a medium bowl, cream butter until light and fluffy; beat into chocolate mixture, 1 tablespoon at a time. Chill until frosting is of spreading consistency.
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