Four chocolates cake

Yield: 1 Servings

Measure Ingredient
1 Bar German Sweet Chocolate
½ cup Boiling water
2 ounces Unsweetened chocolate
2½ cup Cake flour
1 teaspoon Baking powder
1 teaspoon Baking soda
½ pounds + 3tbs butter
2 cups Sugar
4 Eggs; separated
1 teaspoon Vanilla
1 cup Buttermilk
1 pint Whipping cream
4 tablespoons Cocoa
2 tablespoons Instant coffee
2 ounces Semisweet chocolate
2 tablespoons Orange liqueur; (or coffee or rum)
½ small Jar apricot preserves
3 ounces Slivered almonds; toasted

Preheat oven to 350 degrees. Grease 3 eight or nine inch layer pans. Line them with paper (parchment). Break German Chocolate bar into boiling water.

Cool. Melt the 2 squares of unsweetened chocolate in a double boiler. Sift flour before measuring. Resift three times with baking powder and baking soda. Cream butter(½ lb.) with sugar. Beat in egg yolks, add melted German chocolate and vanilla. Add sifted dry ingredients, alternately with buttermilk. Start and finish with dry ingredients. Beat egg whites until peaks are firm, not dry. Fold into cake mixture. Divide batter among three pans. On top of each pan, with a teaspoon, drip two concentric circles of unsweetened chocolate. With tip of spoon, lightly swirl chocolate, so a circular pattern forms over layer tops. Bake for about 30 minutes, until cake starts to pull from sides. Cool on racks.

For filling: Whip cream, adding dry cocoa, dry instant coffee and sugar to taste for a not too sweet mocha flavor.

For topping: Slowly melt semi sweet chocolate with liqueur. Remove from heat. Beat in butter(3 tbs) a tablespoon at a time. Beat over ice water until thick enough to spread lightly over top layer of cake.

To assemble: Cut layers in half horizontally. Spread every other layer with apricot preserves. Spread five layer tops and sides with mocha cream Spread topping on top layer. Decorate top and sides with toasted almonds.

Refrigerate.

Recipe by: Ellen from Rita Rosenberg's Cooking Class Posted to KitMailbox Digest by ehgf@... (Ellen) on May 8, 1998

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