ISRAELI CHOCOLATE CAKE WITH INSTANT ICING
A recipe request From "A taste of Shabbos" an Aish Hatorah cookbook. (I changed the instructions since the first review)
Provided by Across the Ocean
Categories Dessert
Time 30m
Yield 1 cake
Number Of Ingredients 10
Steps:
- In a saucepan on a low flame melt the chocolate, cocoa, water and sugar until the sugar melts.
- Add margarine (cut into chunks) and simmer on low flame until margarine melts.
- Mix well.
- Place in refrigerator until chocolate mixture cools.
- With a fork beat egg yolks, rum and wine. Add to cooled chocolate mixture.
- In a seperate bowl, beat egg whites until stiff.
- Fold in flour and baking powder.
- Add white batter to 3/4 of chocolate mixture, reserving remaining 1/3 for icing.
- Pour the cake into an 8 inch by 8 inch pan and bake at 350°F for 30 minutes.
- While cake is still warm, pour remaining chocolate mixture over it for instant icing.
Nutrition Facts : Calories 3903.3, Fat 205.3, SaturatedFat 38.1, Cholesterol 846, Sodium 3504.4, Carbohydrate 462.7, Fiber 9.1, Sugar 302, Protein 50.6
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