 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
CHOCOLATE INTEMPERANCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Slocum Estate in Rockwall, Texas in 1992. Ingredients:
1-1/2 pounds semisweet chocolate |
3 eggs separated |
1/2 cup strong coffee |
1/2 cup tea maria |
2 tablespoons granulated sugar |
1/2 cup heavy cream |
cake |
23 ounce package brownie mix |
2 tablespoons water |
3 eggs |
glaze |
8 ounces semisweet chocolate chips |
1/3 cup water |
Directions:
1. For filing melt chocolate with coffee on top of a double boiler.
2. When chocolate is completely melted remove pan from heat.
3. Beat egg yolks until pale yellow and stir into chocolate then gradually stir in Tea Maria then cool.
4. In separate bowl beat egg whites gradually adding sugar until whites are stiff.
5. Whip cream then gently fold whipped cream into cooled chocolate mixture then fold in whites.
6. Preheat oven to 350.
7. Beat cake ingredients together at medium speed of electric mixer until batter is smooth.
8. Grease jellyroll pan then line with waxed paper then grease and flour paper shaking off excess.
9. Spread batter evenly in jellyroll pan then bake 12 minutes and turn cake onto rack peel off paper.
10. Lightly oil a 2 quart charlotte mold and line with cooled cake.
11. Cut rounds of cake to fit both top and bottom of mold and a strip for sides.
12. Place smaller round in bottom of mold then fit larger round of cake on top of mold.
13. Chill 4 hours then unfold and cover with glaze.
14. To make glaze melt chocolate in water and stir until smooth.
15. Spread over top of cake and drizzle down sides then chill again.
16. Serve in slender slices.
|
|