"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

TRUMPS CHOCOLATE TEA CAKE Recipe

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This recipe for TRUMPS CHOCOLATE TEA CAKE, by , is from Eating With the Andersons, A Desert Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Parillo
Added: Tuesday, February 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 ounces semisweet chocolate, melted and cooled
1 stock unsalted butter, softened
2/3 cup sugar
3 eggs
1/2 cup cake flour, sifted
Raspberry jam

Directions:
Directions:
Butter and flour a 9 inch cake pan and line the bottom with waxed or parchment paper, set aside. Whisk the chocolate and butter together in a bowl. Add the sugar, then beat in the eggs one by one. Blend in the flour until just mixed. Pour into the prepared pan and bake in a preheated 350 degree over 20 to 25 minutes. The cake will rise slightly then sink in the center. Cool cake in the pan. Invert onto a serving plate, and peel off parchment paper. Cake will be dense and moist. Chill 1 hour and spread with raspberry jam.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Barbara was my college roommate.

 

 

 

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