Israeli Chocolate Cake With Instant Icing |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A recipe request From A taste of Shabbos an Aish Hatorah cookbook. (I changed the instructions since the first review) Ingredients:
2 ounces bittersweet chocolate (50 grams) |
4 tablespoons cocoa |
1/2 cup water |
1 1/2 cups sugar |
1 cup margarine |
4 eggs (separated) |
1 tablespoon rum |
2 tablespoons wine |
1 1/2 cups flour |
3 teaspoons baking powder |
Directions:
1. In a saucepan on a low flame melt the chocolate, cocoa, water and sugar until the sugar melts.
2. Add margarine (cut into chunks) and simmer on low flame until margarine melts.
3. Mix well.
4. Place in refrigerator until chocolate mixture cools.
5. With a fork beat egg yolks, rum and wine. Add to cooled chocolate mixture.
6. In a seperate bowl, beat egg whites until stiff.
7. Fold in flour and baking powder.
8. Add white batter to 3/4 of chocolate mixture, reserving remaining 1/3 for icing.
9. Pour the cake into an 8 inch by 8 inch pan and bake at 350°F for 30 minutes.
10. While cake is still warm, pour remaining chocolate mixture over it for instant icing.
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