Yield: 5 Servings
|8 tablespoons||Unsalted butter; 1/4 pound|
|3 cups||Dry bread crumbs; see note *|
|2 tablespoons||Grated semisweet baking chocolate|
|1 tablespoon||Softened butter; for greasing|
|2⅔ cup||Applesauce; canned or homemade|
|2 tablespoons||Unsalted butter; additional, cut into 1/4-inch pieces|
|1 cup||Heavy cream; chilled|
|2½ tablespoon||Raspberry jam; 2 to 3 tbsps, optional|
*Note : fine, dry bread crumbs made from dark rye or pumpernickel bread Melt the first amount of butter in a large heavy pan over medium heat. When the foam subsides stir in the bread crumbs and the sugar. Reduce the heat to low and continue to stir and cook until evenly browned and the bread crumbs are dry and crisp.
Remove the pan from the heat and stir in the grated chocolate; mix and stir until the chocolate is completely melted and incorporated. Set aside to cool for a while.
Heat the oven to 375F. Lightly grease a shallow 1-quart pudding mold, souffle dish or cake pan with the 1 tablespoon of softened butter.
Cover the bottom of the dish with a ½-inch layer of the toasted bread crumbs. Spoon a thick layer of the applesauce over the crumbs, then add another layer of crumbs. Continue alternating layers of crumbs and applesauce finishing with a layer of crumbs. Dot the final crumb layer with the ¼-inch bits of butter.
Bake for 25 minutes on the middle rack of the oven; cool to room temperature.
Just before serving, whip the heavy cream until it holds its shape and pipe or spread the top of the cake with it.
Decorate with dabs of the jam if desired.
Serves 4 to 6.
Source : The Cooking of Scandinavia; Foods of the World; Time-Life Books; 1968.
Formatted for MasterCook by Hallie du Preez.
Recipe by: The Cooking of Scandinavia; Time-Life; 1968 Posted to KitMailbox Digest by Buddy <buddy@...> on Mar 08, 1998