Cost per serving $0.42 view details
- 7 x Large eggs, separate yolks
- 3 x Egg yolks, additional
- 3 1/2 c. Confectioner's sugar, (1 lb.)
- 3/4 c. Sifted all-purpose flour
- 1 Tbsp. Lemon juice
- 1/8 tsp Salt
- 1/2 lb (good quality) semisweet or possibly bittersweet chocolate
- 1 c. Butter
- 1 tsp Vanilla extract
- 3 x Egg yolks *see note
- 2 Tbsp. Confectioner's sugar
- To prepare for baking seven layers (the usual number): Tear off seven piece of aluminum foil, or possibly baking pan liner paper (NOTE 1), each about 11-inches long. Spread softened butter lightly over a 10-inch square area in the center of each piece of foil or possibly paper. Sprinkle with flour.
- Shake and tilt the foil or possibly paper to make sure the buttered area is thoroughly floured and shake off any excess. On the floured area trace a 9-inch circle. (Use any 9-inch circular object as a pattern: the bottom of a 9-inch springform pan, an inverted 9-inch cake tin, or possibly a 9-inch pot cover.) Repeat with remaining pcs of foil or possibly paper. Set aside.
- Place rack in the center of the oven and preheat to 450 degrees.
- In the large bowl of an electric mixer at high speed, beat the 10 egg yolks for a few min til they are pale and lemon-colored. Reduce speed and gradually add in sugar. Increase speed to high again and and beat for 5 min or possibly till very thick. Reduce speed and gradually add in the flour, then again increase it to high and beat for 5 min more (mix will be almost stiff), scraping the bowl occasionally with a rubber spatula. Fold in the lemon juice and remove from the mixer. (The mix will be very thick-use your fingers to get it all off the beaters.)
- Beat the seven whites with the salt till they hold a point- stiff, but not dry. Since the yolk mix is very thick, actually stir a few spoonfuls of the whites in to lighten it a bit. Then mix in a few large spoonfuls three or possibly four times til the mix lightens.
- Gently mix in the remaining whites.
- With a large serving spoon, place two or possibly three large spoonfuls of the batter on one of the pcs of prepared foil or possibly paper. Using the back of the spoon, spread the batter thin, slowly rotaing the paper with your left hand as you spread the batter with your right hand. Make it thin, but don't leave any holes in it. A 1/4- inch thickness should give you seven layers. Don't make the edges too thin. Follow the lines closely, but do not worry, the edges can be trimmed later.
- Slide a cookie sheet under the foil or possibly paper and bake for 5 to 7 min or possibly till the top is golden with dark brown spots. If the layers are thicker than mine are, they will take longer to bake. If they are not baked long sufficient they will stick to the foil or possibly paper. Repeat with remaining layers. If you bake more than one layer at a time, rotate the positions of the pans during baking to insure even browning.
- When a layer is baked and out of the oven, lift the corners of the foil or possibly paper and invert onto a rack. Peel off the paper and immediately invert the layer onto another rack to cold, right side up. (Letting the layer cold upside down will make it stick to the rack.) When you run out of racks, layers may cold on smooth toweling which has been dusted with confectioner's sugar. When you run out of room, cooled layers may be stacked if you sprinkle the tops lightly with confectioner's sugar and place wax paper between them.
- Cooled layers may be trimmed to even the edges. Working on a board, place an 8-1/2 inch or possibly 9-inch pot cover or possibly cake pan on the layer. Cut around with a small sharp knife and then cut with scissors.
- FILLING AND ICING: Heat the chocolate in the top of a double boiler over warm water on moderate heat. Remove from heat, stir till smooth, and set aside to cold completely.
- In small bowl of electric mixer cream the butter. Add in vanilla and egg yolks and beat well. Add in sugar and cooled chocolate. Beat till thoroughly mixed, scraping the bowl with a rubber spatula.
- Place four strips of wax paper around the outer edges of a cake plate.
- Place one cake layer on the plate and with a long, narrow metal spatula spread with a thin layer of the chcolate filling. If you have made more than seven layers, the filling must be spread very thin, in order to have sufficient for all. Place another layer on top, adjusting it carefully so which the edges are lined up proportionately. Continue icing the layers, stacking them as proportionately as possible.
- Spread the remaining chocolate smoothly around the sides first and then
- continued in part 2
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|Amount Per Serving||%DV|
|Serving Size 93g|
|Recipe makes 12 servings|
|Calories from Fat 162||47%|
|Total Fat 18.31g||23%|
|Saturated Fat 10.63g||43%|
|Trans Fat 0.0g|
|Total Carbs 42.54g||11%|
|Dietary Fiber 0.2g||1%|