Chocolate Refrigerator Cake
|For chocolate butter filling|
|Butter||1⁄4 Cup (4 tbs)|
|Coffee cream||2 Tablespoon|
|Sifted sugar||1 1⁄2 Cup (24 tbs)|
|For chocolate refrigerator cake filling|
|Unsweetened chocolate||2 Ounce (2 Squares)|
|Milk||1 Cup (16 tbs), scalded|
|Granulated sugar||1 Cup (16 tbs)|
|Eggs||3 , well beaten|
|Sponge cake layers||2|
Chocolate butter filling: Melt chocolate over hot water; remove from heat and cool.
Cream butter until soft and smooth; blend in the cooled melted chocolate.
Add cream and sugar alternately, blending until smooth, and finally stir in the vanilla.
Chocolate refrigerator filling: Melt chocolate over hot water.
Stir in hot milk until well blended, place over boiling water, and add sugar and salt.
Add a little hot mixture to beaten eggs, beat well, return to the double boiler.
Cook over boiling water until thick and smooth, stirring constantly.
Stir in vanilla.
In 2 jelly roll pans, spread the Jelly Roll cake batter doubled or the Plain Sponge Cake batter; bake 7 to 8 minutes in a moderately hot oven (400° F.).
Pans should be lined with waxed paper, and batter should be spread in pan not more than 3/4 inch thick.
When baked, turn one sheet of cake out immediately onto a clean towel sprinkled liberally with sugar; spread it quickly with chocolate butter filling, and trim off crusty edges.
Roll up and wrap in the towel; place on a cake rack to cool, turning roll frequently to preserve a cylindrical shape.
Cut roll into 1/2-inch slices and line the sides of a spring-form pan with the slices.
Line bottom with a single round cut to fit from the second sheet of cake.
Pour in half the chocolate filling, cover with another round of cake, and pour in remaining filling.
Chill in refrigerator overnight, or for several hours.