Chocolate Slice
Submitted by allycat
A European-style layered chocolate cake with rum-laced frosting, warm cinnamon, and a hint of lemon zest. Two thin cake strips sandwiched with rich chocolate buttercream.
YIELD
1 cakePREP
40 minCOOK
20 minREADY
3 hrsThis is old-school European baking at its finest. A light, egg-separated chocolate cake gets split into two long strips, then sandwiched and smothered with a rum-spiked chocolate frosting.
What makes it special? Cinnamon and lemon zest in the batter give the chocolate a subtle warmth you won’t expect.
The frosting is no shortcut job either. Melted chocolate, butter, eggs, and powdered sugar get stirred together in a double boiler with a splash of rum until glossy and thick.
Chef Tips
- Separate the eggs carefully. The whipped whites give this cake its lift since there’s no leavener in the batter.
- Let the cake cool a full 2 hours before cutting and layering, or it will crumble.
- Use dark rum for a bolder flavor, or light rum if you want the chocolate to stay front and center.
Ingredients
Directions
Line 14×10 inch cake pan with waxed paper and grease paper.
Preheat oven to 350℉ (180℃).
CAKE.
Melt chocolate in double boiler over low heat. In a large bowl, cream butter and half the sugar until light and fluffy. Add salt, cinnamon and lemon peel. Beat in egg yolks, one at a time, with melted chocolate. Beat egg whites until stiff; fold in remaining sugar. Fold egg white mixture into creamed mixture with flour. Spread batter evenly in prepared cake pan. Bake 20 minutes or until a wooden pick inserted in center comes out clean. Sprinkle a sheet of waxed paper with sugar and turn out cake onto it. Peel off lining paper. Cool 2 hours, then cut cooled cake lengthwise into two 14×5 inch strips. FROSTING. Melt butter, cool slightly. Finely grate chocolate. Mix chocolate, eggs, powdered sugar, butter and rum in double boiler. Stir constantly over low heat until chocolate has melted and all ingredients are thoroughly combined. Cool. Place the two 14×5 inch strips on top of one another, with about half of the frosting used as filling. Spread remaining frosting thickly over top. Cut into slices when frosting is firm.
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