Chocolate Cake Florence
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cake flour
sifted |
|
| 2 | teaspoons |
baking powder
|
|
| 1 | dash |
salt
|
*
|
| ½ | cup |
butter
|
|
| 1 ½ | cups |
sugar
+ 1/2 c |
|
| 4 | large |
eggs
separated |
|
| 4 | ounces |
unsweetened chocolate
unsweetened,, melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ⅓ | cups |
milk
|
|
| ¼ | cup |
tia maria
|
* |
| 1 | x |
nuts
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cake flour
sifted |
|
| 1E+1 | ml |
baking powder
|
|
| 1 | dash |
salt
|
*
|
| 118 | ml |
butter
|
|
| 355 | ml |
sugar
+ 1/2 c |
|
| 4 | large |
eggs
separated |
|
| 115.6 | ml/g |
unsweetened chocolate
unsweetened,, melted |
|
| 5 | ml |
vanilla extract
|
|
| 315 | ml |
milk
|
|
| 59 | ml |
tia maria
|
* |
| 1 | x |
nuts
chopped |
*
|
Directions
Preheat oven to 350℉ (180℃). Sift flour with baking powder and salt.
Cream butter; add 1½ 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 adition.
Beat egg whites until stiff but not dry; add ½ cup sugar and fold into batter.
Turn into pans and bake 35 minutes. Cool. Pour 2 tablespoon Tia Maria over each layer and frost with Florence icing.
Dust sides with chopped nuts.
Florence Icing 4 tablespoon butter 2 cup sugar ½ 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 236 degrees or 115 c.
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.
