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This makes a 4x10 inch cake which is rich and delicate. You can also double recipe and use 4 8 inch round cake pans.
Cake:
5 large eggs
1/4 tsp salt
1 cup icing sugar
1/4 cup cocoa
1 tsp vanilla
Filling:
1 cup whipping cream
2 tsp icing sugar
Chocolate Glaze:
1 tbsp butter
1/2 cup icing sugar
1/2 tsp vanilla
1 square (oz) semi-sweet chocolate, chopped
2 tbsp boiling water
Separate eggs. Beat whites with salt until stiff. Add confectioners' sugar 1 tablespoon at a time. Beat egg yolks until thick, then mix in cocoa and vanilla. Fold whites into chocolate mixture and spread into a 15 x 10 inch pan lined with wax paper and greased. Bake at 350 degrees for 20 minutes. Let cool. Cut crosswise into four strips.
Whip cream with icing sugar and spread between the cake layers.
Mix glaze ingredients over hot (not boiling water) until butter and chocolate are melted. Pour over cake allowing it to drip over the sides. Dust with icing sugar if desired.
Stack layers together with whipped cream. Put glaze on top.
Cake:
5 large eggs
1/4 tsp salt
1 cup icing sugar
1/4 cup cocoa
1 tsp vanilla
Filling:
1 cup whipping cream
2 tsp icing sugar
Chocolate Glaze:
1 tbsp butter
1/2 cup icing sugar
1/2 tsp vanilla
1 square (oz) semi-sweet chocolate, chopped
2 tbsp boiling water
Separate eggs. Beat whites with salt until stiff. Add confectioners' sugar 1 tablespoon at a time. Beat egg yolks until thick, then mix in cocoa and vanilla. Fold whites into chocolate mixture and spread into a 15 x 10 inch pan lined with wax paper and greased. Bake at 350 degrees for 20 minutes. Let cool. Cut crosswise into four strips.
Whip cream with icing sugar and spread between the cake layers.
Mix glaze ingredients over hot (not boiling water) until butter and chocolate are melted. Pour over cake allowing it to drip over the sides. Dust with icing sugar if desired.
Stack layers together with whipped cream. Put glaze on top.
