Recipe by Across the Ocean
A recipe request From "A taste of Shabbos" an Aish Hatorah cookbook. (I changed the instructions since the first review)
Top Review by hels
My housemate made this cake a few times last year, normally substituting vodka and Kahlua for the wine and rum. He always managed to make it the weekends I was out of town, so I haven't tasted it myself. However, as a result of him making a cake for his last shift as a waiter this summer, this cake is now on the dessert menu at a 5* restaurant on the south coast of England.
- 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 See How It's Made
- In a saucepan on a low flame melt the chocolate, cocoa, water and sugar until the sugar melts.
- Add margarine (cut into chunks) and simmer on low flame until margarine melts.
- Mix well.
- Place in refrigerator until chocolate mixture cools.
- With a fork beat egg yolks, rum and wine. Add to cooled chocolate mixture.
- In a seperate bowl, beat egg whites until stiff.
- Fold in flour and baking powder.
- Add white batter to 3/4 of chocolate mixture, reserving remaining 1/3 for icing.
- Pour the cake into an 8 inch by 8 inch pan and bake at 350°F for 30 minutes.
- While cake is still warm, pour remaining chocolate mixture over it for instant icing.