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This recipe for CHOCOLATE CHAMBORD CAKE, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Tefft
Added: Sunday, September 24, 2006



c. unsalted butter

c. sugar

4 eggs, separated

3 oz. unsweetened chocolate, melted

c. flour

Pinch of salt


c. cream

6 oz. semisweet chocolate chopped (or morsels)

3 T. Chambord


4 oz. semisweet chocolate, chopped (or morsels)

c. confectioners" sugar

c. cream

2 T. Chambord

1. To make cake, cream together butter and sugar until light. Add egg yolks one at a time, beating well after each addition. Add melted chocolate, and beat until blended. Sift flour with salt. Beat egg whites until soft peaks form.

2. Pour batter into a greased and floured 9" square pan. Bake in a preheated 350 oven for 20 minutes, or until cake shrinks from sides of pan. Cool in pan on rack. Remove from pan.

3. To make filling, heat cream in a small saucepan, bringing just to a boil. Stir in chopped chocolate, mixing until it melts. Pour into a small bowl, then stir in Chambord. Refrigerated until very cold. Beat filling at medium speed until soft peaks form.

4. To make glaze, mix chopped chocolate, sugar and cream in a small, heavy saucepan. Cook over low heat, stirring with a wooden spoon, until chocolate melts and sugar is dissolved. Remove from heat; stir in Chambord.

5. To assemble cake, spread chocolate filling over top surface of cake. Refrigerate until filling is very cold, then spread chocolate glaze over filling.




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