FOR
CAKE MIXTURE:
2 cups
(500 mL) all-purpose flour
1/2
cup unsweetened cocoa
2 tsp.
baking
powder
1/4
tsp. salt
6 eggs
2 cups
(500 mL) sugar
1/3
cup (75 mL) skim milk
1 tsp.
vanilla extract
1-1/2
cups chocolate
crumbs and curls
Chocolate
cream
FOR
CHOCOLATE CREAM:
1 cup
(250 mL) butter or margarine
(softened
at room temperature)
1 cup
icing sugar
1 Oetker
Chocolate Pudding mix
1/2
cup semi-sweet chocolate; melted
1 cup
whipping
cream
To
decorate cake as pictured:
1. Spread filling between
layers and on top of each layer.
2. Cover the sides of the
cake with filling and sprinkle the sides with chocolate crumbs.
3. Attach mushroom
meringues on the top of the cake and decorate with chocolate curls. |
CAKE
MIXTURE:
1. Mix and sift together:
flour, cocoa, baking powder and salt; set aside.
2. Grease and flour two 9-inch
(23 cm) molds.
3. Separate eggs, then place
whites in one large bowl and yolks in other large bowl.
4. Preheat oven to 350 F
(180 C).
5. Beat egg whites with an
electric mixer at high speed until foamy. Beat in 1/2 cup of sugar, 1 tbsp.
at a time until meringue forms soft peaks.
6. Beat egg yolks until thick,
then beat in 1-1/2 remaining sugar and vanilla extract.
7. Beat 1/3 cup skim milk
into egg yolks mixture.
8. Add sifted dry mixture
all at once, then fold in. Using a rubber scraper or mixer (at very slow
speed), turn batter over and over gently until flour is blended in completely.
9. Using a rubber scraper
add egg yolks mixture to meringue; working with a light touch to keep the
mixture fluffy.
10. Pour mixture into prepared
molds.
11. Bake cakes 20 to 25 minutes
or until toothpick comes out clean when inserted.
12. Place on wire rack and
cool for 5 minutes.Turn cake onto rack and cool completely.
13. Level the top of each
cake and place on working table. Slice each cake on half (total 4 layers).
Cream
Preparation:
1.
Prepare chocolate pudding
mix according to the package directions using only 1-1/4 cup milk.
2.
Add melted chocolate into warm pudding and chill at room temperature.
3.
Mix together butter and icing sugar until fluffy.
4.
Fold in prepared pudding when cool completely. Mix well and refrigerate
at least 3 hours.
5.
Whip the cream and refrigerate. Add whipped cream to chocolate cream and
mix carefully.Refrigerate cream at least 30 min. before use. |
