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Rich Chocolate Layer Cake

Kraft Memeber Recipe
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kraft
Makes: 10 servings Total Time: 1 hr 5 min
Category: Desserts Sub Category: Cakes

what you need
  • 7 eggs
  • Scant 1 cup superfine sugar
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 4 Tbsp. butter, melted
  • Filling:
  • 7 oz (200g) semisweet chocolate
  • 1/2 cup butter
  • 1/4 cup confectioners' sugar
  • To Decorate:
  • 3/4 cup lightly crushed, toasted sliced almonds
  • Grated chocolate
make it
1. Grease a deep 9-inch (23-cm) square cake pan and line the base of the pan with the baking parchment.

2. Whisk the eggs and superfine sugar in a mixing bowl with an electric whisk for about 10 minutes or until the mixture is very thick. Lift the whisk up and let the mixture drizzle back -- it will leave a trail for a few seconds when thick enough.

3. Sift the flour and cocoa together and fold half into the cake batter. Drizzle over the melted butter and fold in with the rest of the flour and cocoa. Pour into the prepared pan and bake in a preheated oven, 350 F (180 C) for 30-35 minutes or until springy to the touch. Let the cake cool slightly, then remove from the pan, and cool completely on a wire rack.

4. Filling - Melt the chocolate and butter together, and then remove from the heat. Stir in the confectioners' sugar, let cool, then beat till thick enough to spread.

5. Halve the cooled cake lengthwise and cut each half into 3 layers. Sandwich the layers together with three-fourths of the chocolate filling. Spread the remainder over the cake and mark a wavy pattern on the top. Press the almonds onto the sides. Decorate with chocolate curls or grated chocolate.
Notes
Tip:

When folding in dry ingredients use a metal spoon and turn it in a gentle figure-eight movement until they are incorporated.
Average Rating  (2)
Rated  by sexyjoy on 4/13/2005 I really love chocolate cakes that's why I rated it according to my taste. THUMBS UP for the recipe !!!
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