10
Chocolate Gateau 350° for 1 hour
1 lb. chocolate 6 eggs
1/4 cup rum 1 cup heavy cream, beaten
1/4 cup coffee
1 Tbsp. vanilla
Melt chocolate; add rum & coffee & add vanilla.
Beat 6 eggs with 1-1/2 sugar until light & fluffy .
Beat heavy cream until slightly stiff. (creamy)
Fold chocolate, rum & coffee into 6 beaten eggs with
1-1/2 cups sugar.
Pour into 9″ round or square pan (at least 10 cup pan)
lined w/buttered wax paper. (preferably non-stick pan).
Place in 350° oven in a pan of water.
*Cake will rise only up to the top of the pan….
Bake 1 hour or until knife/skewer comes out clean (test in center).
**Cake must stay warm for next 1/2 hour, so place back in oven in
water with door slightly ajar and oven turned off; or warming oven.
Remove from oven; loosen edges with knife; unmold onto cake plate;
remove wax paper. (Consistency of cheesecake)
Cover with 10X sugar or whipped cream or choc. glaze.
Best served tepid; warm.
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