Chocolate Cake Florence Recipe - Cooking Index
Chocolate Cake Florence Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | Cake flour - sifted |
| 2 teaspoons | 10ml | Baking powder |
| 1 | Salt | |
| 1/2 cup | 99g / 3.5oz | Butter |
| 1 1/2 cups | 297g / 10oz | + 1/2 cup sugar |
| 4 | Eggs - separated | |
| 4 oz | 113g | Unsweetened chocolate - melted |
| 1 teaspoon | 5ml | Vanilla |
| 1 1/3 cups | 315ml | Milk |
| 1/4 cup | 59ml | Tia maria |
| Nuts - chopped |
Preheat oven to 350F and butter and flour two 9" pans.
Sift flour with baking powder and salt. Cream butter; add 1 1/2 cup of the sugar gradually and blend until light and fluffy. Beat in egg yolks. Add chocolate and vanilla. Add flour alternately with milk, mixing well after each addition.
Beat egg whites until stiff but not dry; add 1/2 cup sugar and fold into batter. Turn into pans and bake 35 minutes. Cool.
Pour 2 tbs Tia Maria over each layer and frost with Florence icing. Dust sides with chopped nuts.
Florence Icing
4 tbs butter 2 cup sugar 1/2 cup milk 2 oz bitter chocolate Melt butter in a saucepan; add sugar and milk. Bring to a boil stirring constantly then cook over low heat 10 minutes or until temperature reaches 236F. or 115 cup Melt chocolate; add Tia Maria. Stir into butter mixture.
Remove from heat and beat icing until thick enough to spread.
If icing hardens before cake is frosted, soften with a little hot water.
Source:
Cooking Live Show #CL8963
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