Chocolate velvet cake (1 8-inch layer)

Yield: 1 Servings

Measure Ingredient
1 pack (4 oz) baker's german sweet chocolate, broken into pieces
6 teaspoons Butter or margarine
3 teaspoons All purpose flour
3 \N Eggs; separated
4 teaspoons Sugar
1 pack (4 oz) german chocolate (in pieces)
3 teaspoons Water
3 teaspoons Butter



CAKE: Melt chocolate and butter over low heat, stirring constantly until smooth. Remove from heat, stir in flour, blend in egg yolks, one at a time.

Beat egg whites until foamy and add sugar. Continue beating until soft peaks form. Gently fold in chocolate mixture. Blend thoroughly.

Pour into greased and floured 8-inch cake pan. Bake at 350 F. for 20 minutes. Cool in pan 10 minutes.

Finish cooling upside down on rack. Spread top and sides with chocolate glaze. Garnish with nuts or serve with whipped cream GLAZE: Melt chocolate and water over low heat, stirring constantly. Remove from heat and stir in butter. Cool to thicken if necessary.

*MC formatted by Martha Hicks & Buster* Recipe by: From the recipe files of Martha Hicks Posted to MC-Recipe Digest V1 #880 by "Nitro_II " <Nitro_II@...> on Nov 2, 97

Similar recipes