Subj : Catalan Chocolate Cake
To   : All
From : Ben Collver
Date : Wed Jun 26 2024 09:07 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Catalan Chocolate Cake
Categories: Cakes, Chocolate, Spanish
     Yield: 1 Cake

     1 tb All purpose flour
     1 c  Ruby port (a good porto,
          -not something cheap)
 1 1/4 c  Semisweet chocolate (10 oz)
   1/4 c  Unsalted butter (4 tb)
   1/3 c  Toasted and ground hazelnuts
     2 tb Cocoa powder; +2 ts, up to 3
          -tb
     1 lg Egg
   1/3 c  Sugar
     1 ts Vanilla extract
     1 tb Light corn syrup

 If you're not making a children's birthday cake here's a recipe for a
 rather unusual but very delicious chocolate cake. As with anything
 chocolate, the better the chocolate the better the finished product.
 Its name in Catalan means "perfect little Spanish cake". The
 following recipe is for a 5x5" pan, double it for a larger amount of
 cake but keep them small as they tend to not have the solidity of
 regular cakes and if too large will easily break up. However several
 small cakes can be put together horizontally or vertically and
 frosted. - JL

 Preheat the oven to 350°F (180°C).

 Grease and flour a 5x5" baking pan.

 In a small heavy saucepan over medium high heat, reduce the port to
       3 tb (takes 10 to 15 minutes)

 In another small saucepan, combine 1/2 cup of the semi sweet
 chocolate with the butter and stir over low heat until melted; do not
 let the mixture burn. remove from the heat and cool slightly. stir in
 2 tb of the port, the ground hazelnuts, the the cocoa powder, and
       1 tb of flour. set aside.

 In a medium sized bowl, beat the egg and sugar with an electric mixer
 until tripled in volume, about 5 minutes.

 Fold the egg mixture into the chocolate mixture thoroughly, and pour
 into the prepared pan. Bake for 35-40 minutes, or until a toothpick
 inserted in the centre comes out with moist crumbs. Place the pan on
 a wire rack to fool for 5 minutes. run a knife around the sides to
 loosen. Continue to cool for 1 hour, then invert the pan onto a
 serving plate.

 In a small heavy sauce pan over very low heat. Melt the remaining 3/4
 cup of semisweet chocolate. Stir in the remaining port. Add the
 vanilla and corn syrup. Remove from the heat and cool until the icing
 reaches a good spreading consistency. Spread the icing over the sides
 and top of the cake.

 Fresh raspberries and whipped cream are very nice to pile on top of
 this small cake.

 Recipe FROM: <https://web.archive.org/web/20080908025339/
 http://www.recfoodcooking.org/sigs/Joseph Littleshoes/
 Catalan (Chocolate) Cake.html>

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