French Chocolate Cake
 
4 oz.  (4 squares) semi-sweet chocolate
1/4 lb.  (1 stick) unsalted butter, softened
2/3   rounded cup sugar
3   eggs
6 oz.  unsalted almonds, skins on, very finely ground
1/3   rounded cup. bread crumbs (preferably your own)
  zest of 1 lg. orange
 
preheat oven to 375 degrees. butter bottom and sides of an 8-inch cake 
pan. line bottom with parchment paper or wax paper. if wax paper, butter 
it 
also. melt chocolate in double boiler over hot, not boiling, water. 
cream 
the butter and sugar in electric mixer. add eggs, one at a time. mix in 
well, scraping down sides with spatula as needed. add almonds, mix, then 
bread crumbs. add chocolate. mix well, add orange zest. pour into cake 
pan and bake 25 minutes. remove from oven and let cool in pan placed on a 
rack for 30 minutes. turn out into dish, remove paper and cool 
completely. 
 
glaze for french chocolate cake: 
 
2 oz.  unsweetened chocolate (2 squares)
2 oz.  semi-sweet chocolate (2 squares)
1/2 stick  butter (1/8 lb.)
1 Tbsp  honey
 
melt chocolate and butter in top of double boiler, stirring regularly. 
add honey and stir well. remove from heat. beat with wire whisk for 5 
minutes to help cooling process and assure smoothness. when the glaze 
mixture has cooled but is still tepid. pour over thoroughly cooled cake. 
this is a very rich cake and densely chocolate. a small piece is a 
completely adequate serving. accordingly, this cake will serve 8-10 
easily. 
 
 
-- 
(ID: 7614) Mirror: rec.food.recipes: Tue, May 18, 2004


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