Title: Dark Chocolate Cake - Cb
Categories: Cake Dessert Chocolate
Yield: 8 " cake

THE CAKE
2 1/2	oz	Flour
2	tb	Cocoa powder
4	oz	Bitter chocolate; broken into pieces
3	tb	;water
1/2	c	Butter
1/2	c	Caster (superfine) sugar
4		Eggs; separated
FILLING
6	tb	Chocolate spread
3	tb	Apricot jam; sieved
1	tb	;water
FROSTING
1 1/2	c	Confectioners sugar
2	tb	Cocoa powder
2	oz	Bitter chocolate
1/4	c	Butter
2	tb	Milk

: Grease and line an 8-inch round cake pan. Sift together the flour and cocoa. Melt the chocolate with the water. Remove from the heat and cool. Cream the butter and sugar until light and fluffy. Beat in the yolks, one at a time, beating well after each one. Fold in the flour alternately with the chocolate. Beat the whites until stiff, then fold in gently.

: Turn the mixture into the prepared pan and bake in a moderate oven, 350 F degrees, for about 50 minutes, or until the top springs back when pressed lightly. Allow to cool in the pan for a few minutes, then turn out on a wire rack and leave to cool. When cold, split into three rounds.

: Sandwich the rounds together with the chocolate spread. Put the jam and water in a small pan and bring to the boil. Boil for 1 minute. Use to brush the top and sides of the cake.

: To make the frosting, sift together the confectioners sugar and cocoa. Melt the chocolate in a bowl with the butter and milk. Remove from the heat and beat in the sugar and cocoa to give a thick, glossy frosting. Spread the frosting over the cake at once, then leave in a cool place to set.

_Chocolate_ Jennie Reekie, 1984 Ward Lock Ltd / Exeter Books. ISBN 0-671-31170-0. Typos by Jeff Pruett

From: Jeff Pruett Date: 08-19-97 (23:13) The Pine Tree Bbs (222) Cooking(F)

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