"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chocolate cake (Schokoladen- Biskuittorte) (Germany) Recipe

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This recipe for Chocolate cake (Schokoladen- Biskuittorte) (Germany), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
KM
Added: Friday, February 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
6 eggs, separated
cup plus 1 Tbsp. sugar
1 tsp. vanilla extract
4-1/2 tsp. rum
1/3 cup unsweetened cocoa powder
cup all purpose flour
Frosting:
2 cups whipping cream
7 Tbsp.sugar
1 tsp. vanilla extract
1-1/2 tsp. unflavoured gelatin
2 Tbsp. cold water
6 Tbsp. half and half
Chocolate curls for garnish

Directions:
Directions:
To make cake, preheat oven to 400F (205 C). Grease the bottom of a 10-inch springform or round cake pan; set aside. In a large bowl, beat egg whites until stiff but not dry. Gradually add cup plus 1 tablespoon sugar, 1 teaspoon vanilla and rum. Beat in egg yolks, one at a time. Sift together cocoa and flour; fold into egg mixture. Pour batter into greased pan. Bake 15 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 5 to 10 minutes in pan. Then remove from pan and cool on a rack. Cut cake horizontally into 2 layers.
To make frosting, in a medium bowl, whip cream until stiff peaks form. Fold in 7 tablespoons sugar and 1 teaspoon vanilla. In a small saucepan, combine gelatin and cold water. Let stand 5 minutes to soften. Heat gelatin mixture over low heat to dissolve. Add half and half; heat to combine but do no boil. Let stand to cool. Fold gelatin mixture into whipped cream. Place 1 cake layer on a serving plate. Top with a -inch-thick layer of cream mixture. Top with remaining cake layer. Generously cover top and sides of cake with cream mixture. Garnish with cream mixture and chocolate curls. Makes a 2-layer (10-inch) cake.

 

 

 

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