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