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Chocolate Cake Napoleon

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Ingredients
  Eggs 6 Large, separated
  Sugar 200 Gram (1 Cup)
  Semi-sweet chocolate 4 Ounce, melted (100 Gram)
  All purpose flour 100 Gram (2/3 Cup)
  Baking powder 1 Teaspoon
  Chopped almonds 80 Gram (3/4 Cup)
  Ground cinnamon 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Salt 1 Pinch
  Brandy 3 Tablespoon
  Butter 25 Gram (2 Tablespoon)
  Semi-sweet chocolate 4 Ounce (100 Gram)
  Chopped pistachio nuts 1 Tablespoon
Directions

Grease a 12-inch (30-cm) long Balmoral pan or a 12x4-inch (30x10-cm) loaf pan; sprinkle with fine breadcrumbs.
Preheat oven to 350°F(175°C).
To make cake, put egg yolks and half the sugar into a large bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Beat egg whites until stiff; fold in remaining sugar.
Carefully fold into egg yolk mixture with melted chocolate.
Sift flour with baking powder; mix with almonds, cinnamon, cloves and salt.
Carefully fold flour mixture into egg mixture with brandy.
Melt butter; fold into mixture while warm.
Turn batter into prepared pan; smooth the surface.
Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean.
Remove from pan; cool on a rack.
To make frosting, melt chocolate in a double boiler over low heat.
Spread over cooled cake.
Sprinkle pistachios onto chocolate before it sets.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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