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1 sponge cake 1
4 oz unsweetened chocolate 115 g
1/2 cup milk 125 mL
1/2 cup sugar 125 mL
4 eggs, separated 4
1 tsp vanilla 5 mL
1/4 tsp salt 1 mL
1 cup cream, whipped 250 mL
1/4 cup icing sugar 60 mL
Use a plain sponge cake or ring. Cut across and through it to make 3 or 4 layers.
Use the following filling between the layers: Melt chocolate, add milk and cook over hot water until smooth, stirring constantly. Add sugar to beaten egg yolks, then add to chocolate mixture slowly, stirring constantly. Cook until thick and smooth. While still hot, fold in stiffly beaten egg whites. Add vanilla and salt.
Fill between layers of cake and over sides and top liberally. Chill for at least 12 hours. When ready to serve, cover with whipped cream.
4 oz unsweetened chocolate 115 g
1/2 cup milk 125 mL
1/2 cup sugar 125 mL
4 eggs, separated 4
1 tsp vanilla 5 mL
1/4 tsp salt 1 mL
1 cup cream, whipped 250 mL
1/4 cup icing sugar 60 mL
Use a plain sponge cake or ring. Cut across and through it to make 3 or 4 layers.
Use the following filling between the layers: Melt chocolate, add milk and cook over hot water until smooth, stirring constantly. Add sugar to beaten egg yolks, then add to chocolate mixture slowly, stirring constantly. Cook until thick and smooth. While still hot, fold in stiffly beaten egg whites. Add vanilla and salt.
Fill between layers of cake and over sides and top liberally. Chill for at least 12 hours. When ready to serve, cover with whipped cream.
