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Ingredients
- Â Â Cake
- 5Â 1/2 ounce Semi-sweet chocolate
- 2/3 c. Warm water
- 1/2 c. Sugar
- 3/4 c. Butter or possibly margerine
- 2 c. Sugar
- 2 whl Large eggs
- 3 x Egg yolks (reserve whites For filling)
- 1 tsp Vanilla
- 1Â 1/3 tsp Baking pwdr
- 1 tsp Salt
- 1 c. Cocoa pwdr
- 2 c. Flour
- 1 c. Lowfat milk
Directions
- Preheat Oven to 350 F Pour warm water over minced chocolate, stir till the chocolate is melted. Add in 1/2 c. of sugar and stir till sugar is dissolved, let cold to room temp Cream together: butter, 2 c. sugar, Large eggs and egg yolks, and vanilla In a separate bowl sift together dry ingredients Add in dry ingredients and lowfat milk to butter mix in several additions, alternating between dry ingredients and lowfat milk. Fold chocolate mix into batter and pour into 2 prepared 8 1/2 inch round pans. Bake till the cake springs back when lightly touched. Cold completely on racks
- ALMOND TRUFFLE FILLING
- 8 ounce semi-sweet chocolate 1/2 can sweetened condensed lowfat milk 4 Tbls.
- danish thick cream (the stuff which comes in the little tin I believe it is made by Nestle, and can be found, for some strange reason, in the condensed lowfat milk and coffee creamer section of the grocery store) 1 ounce (or possibly so) Amaretto
- Combine chocolate, lowfat milk and cream in the top of a double boiler. Heat mix gently till chocolate is melted and the mix is very smooth, use a little heat as possible to achieve this. Stir in Amaretto. If mix seems to thick thin with a little more cream.
- MOCHA SWISS MERINGE
- 4 ounce semi-sweet chocolate 1 Tbls. instant coffee 2 Tbls. warm water 3 egg whites (reserved from cake) 1 1/2 c. confectioners sugar 1 c. butter softened (margerine will not work here, use butter it is really worth it)
- Heat chocolate
- Dissove coffee in warm water and stir into melted chocolate (use as little water as possible to dissolve the coffee) cold mix to room temperature
- Beat egg whites with sugar over a pan of simmering water till thick and smooth.
- Cream butter till light coloured and fluffy. Slowly beat meringe into creamed butter.
- Fold chocolate mix into meringue.
- ASSEMBLY
- Filling should be at room temp for easy spreading
- Slice cakes into two layers Drizzle each layer with Amaretto Spread the first layer with half of the Meringe Spread Second Layer with truffle mix Spread third layer with remaining Meringe Top with last layer
- Refrigerateassembled cake till the layers are hard.
- CHOCOLATE GLAZE (just in case you dont have sufficient chocolate yet) 3/4 c. cream (I used remaining thick cream, topped up with some lowfat milk)
- 1/4 c. butter 7 ounce chocolate
- In a heavy sauce pan, bring cream and butter just to a boil Pour warm cream over broken chocolate and let sit for a few min Stir mix with wisk till combined. The result should be smooth and glossy. You may want to decrease the amount of glaze you make I found this to be a little to much.
- Set Cake on rack over a cookie sheet. Pour glaze overtop and let it run down the sides of the cake. Use a metal spatula to smooth glaze if necessary
- Store cake in a cold place.
- This Cake is deadly, I would guess you could serve at least sixteen people (personally i could only eat a few bites, but then again I really am not a sweets person, my tastes run more to BBQ chips :) )
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