|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
8 to 10 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
2 cups fine, fresh pumpernickel bread crumbs (use firm bread with crust; make crumbs in blender)
1/3 cup light rum
4 oz. semisweet chocolate, plus some extra chopped for garnish
1/3 cup walnuts
6 eggs, separated
1 cup sugar
1 tsp. vanilla extract
Rum Whipped Cream:
1 to 1-1/2 cup heavy cream
3 tbsp. sugar
2 tbsp. light rum
|
Directions:
|
FOR THE CHOCOLATE CAKE: Sprinkle crumbs with rum and set aside.
In blender grate 4 squares of chocolate and walnuts fine; set aside.
In large bowl of mixer beat egg whites at medium speed until soft peaks form. At high speed gradually beat in sugar until stiff, shiny peaks form. Stir vanilla into egg yolks until well mixed.
Fold about one-quarter of egg white mixture into yolk mixture, then pour over remaining egg-white mixture. Sprinkle with crumbs and chocolate walnut mixture, folding in gently but thoroughly.
Divide batter evenly among 3 greased 8-inch layer cake pans lined with wax paper and greased again.
Bake in preheated 350 F. oven 30 minutes, or until pick inserted in centers comes out clean. Cool in pans on racks. Run a small spatula around edges, invert on racks, and peel off paper. Sandwich layers with about half the Rum Whipped Cream and frost with remaining half. Decorate with chopped chocolate. Chill overnight. Makes 8 to 10 servings.
FOR THE WHIPPED CREAM: In small bowl of mixer stir 1 to 1 1/2 cups heavy cream, 3 Tablespoons sugar, and 2 Tablespoons light rum; chill at least 1 hour. Whip until soft peaks form (do not overwhip).
Woman’s Day Chocolate Lovers’ Cookbook
|
Comments from olga
:
|
No flour in this cake only pumpernickel bread crumbs.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
