Yield: 6 Servings
|½ cup||Sweet butter|
|½ cup||Plus 2 tbspoons confectioners sugar|
|4 ounces||Melted sweet chocolate|
|6 \N||Eggs; separated|
|1 tablespoon||Grated lemon rind|
|1 cup||Plus 2 tbspoons very fine toasted white breadcrumbs|
|\N \N||Apricot jam|
Recipe By : American Cookbook
Cream butter until soft and creamy. Gradually add sugar and continue beating until well blended. Beat in chocolate and egg yolks, one at a time, beating well after each addition. Stir in lemon rind, cinnamon, cloves and breadcrumbs. Mix well. Beat egg whites with salt until stiff, but not dry.
Fold lightly into batter. Bake in 2 greased 8 inch cakes pan in a slow oven (325 F)25 to 30 min. Remove from pans and cool. Spread apricot jam betwen layers. Frost with chocolate frosting.
Posted to JEWISH-FOOD digest Volume 98 #003 by BNLImp <BNLImp@...> on Jan 3, 1998