Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Israeli Chocolate Cake With Instant Icing Recipe
    Lost? Site Map

    Israeli Chocolate Cake With Instant Icing

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

    Sort by:

    • on October 02, 2005

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 19, 2005

      Thanks so much for posting this recipe, I had been looking for it forever! I had a few problems with the cake and I think I managed to work it out so it's perfect (at least for me). First, you just can't fold the flour and baking powder into the egg whites, there's too much flour. The best you can do is mix it gently and hope the whites don't deflate too much. In the end the cake comes out a little dense in any case, so don't worry about deflation. Secondly, reserving half of the chocolate batter makes much too much icing. 1/3 of the batter is fine. I used 1/2 the batter the first time and it just ran over the sides of the cake and puddled at the bottom of the pan. The only real change I made to the original recipe was to subsitute vanilla for the wine and rum. The cake should get 5 stars for taste, but I'm giving it three stars because the insructions are not completely clear and could be improved.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    Advertisement

    Nutritional Facts for Israeli Chocolate Cake With Instant Icing

    Serving Size: 1 (1167 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3903.2
     
    Calories from Fat 1847
    47%
    Total Fat 205.3 g
    315%
    Saturated Fat 38.0 g
    190%
    Cholesterol 846.0 mg
    282%
    Sodium 3504.3 mg
    146%
    Total Carbohydrate 462.7 g
    154%
    Dietary Fiber 9.0 g
    36%
    Sugars 302.0 g
    1208%
    Protein 50.5 g
    101%

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites