Israeli Chocolate Cake With Instant Icing

Submitted by Across the Ocean

"A recipe request From "A taste of Shabbos" an Aish Hatorah cookbook. (I changed the instructions since the first review)"

 

• Ready In: 30mins
• Ingredients: 10
• Yields: cake

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.

Reviews

[Chef 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.

 

[Mirj2338]

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.