Chocolate Layer Cake
|Eggs||10 Large, separated|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Unsweetened cocoa||1⁄3 Cup (5.33 tbs)|
|Pastry flour||1 Cup (16 tbs), sifted|
|Semisweet chocolate||3 Ounce|
|Heavy cream||2 Cup (32 tbs)|
|Apricot jam||1⁄2 Cup (8 tbs)|
? Preheat oven to 350 °F (180 °C). Grease 10-in (25-cm) springform cake pan with oil. Line with sheet of oiled waxed paper; set aside.
? Place egg yolks and whole egg in mixing bowl. Add 3 tbsp (45 mL) granulated sugar and beat with electric hand mixer 3 to 4 minutes until thick. Incorporate cocoa using spatula.
? In separate bowl, beat egg whites until stiff. Add remaining granulated sugar and continue beating to incorporate. Fold into cocoa mixture.
? Sift flour over cocoa mixture and fold in using spatula. Pour batter into prepared mold and bake 35 minutes or until cake tests done.
? Remove cake from oven and let cool slightly in pan. Turn upside-down onto wire rack and carefully remove mold. Slowly peel off waxed paper. Cool completely.
? Using long knife, slice cake evenly to make 2 layers. Set aside.
? Melt chocolate in double boiler and cool. Beat cream until quite stiff, then fold in chocolate.
? To assemble cake, place bottom layer on platter and spread with half of jam. Cover with layer of chocolate whipped cream. Set top cake layer in place and spread with remaining jam and chocolate cream. Use pastry bag for decorative effect. Chill and serve.