Chocolate Slice
Yield
1 cakePrep
40 minCook
20 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 5 | ounces |
semi-sweet chocolate
null, null |
|
| ½ | cup |
butter
softened |
|
| 2 | tablespoons |
butter
softened |
|
| 1 | cup |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
cinnamon
ground |
*
|
| 1 | pinch |
lemon zest
grated |
*
|
| 6 | large |
eggs
separated |
|
| 1 | cup |
all-purpose flour
sifted |
|
|
Frosting |
* | ||
| 8 | tablespoons |
butter
|
|
| 7 | ounces |
semi-sweet chocolate
null, null |
|
| 2 | large |
eggs
beaten |
|
| 3 | cups |
powdered sugar
sifted |
|
| ¼ | cup |
rum
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 144.5 | ml/g |
semi-sweet chocolate
null, null |
|
| 118 | ml |
butter
softened |
|
| 3E+1 | ml |
butter
softened |
|
| 237 | ml |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
cinnamon
ground |
*
|
| 1 | pinch |
lemon zest
grated |
*
|
| 6 | large |
eggs
separated |
|
| 237 | ml |
all-purpose flour
sifted |
|
| 0 |
Frosting |
* | |
| 1.2E+2 | ml |
butter
|
|
| 202.3 | ml/g |
semi-sweet chocolate
null, null |
|
| 2 | large |
eggs
beaten |
|
| 7.1E+2 | ml |
powdered sugar
sifted |
|
| 59 | ml |
rum
|
*
|
Directions
Line 14x10 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 14x5 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 14x5 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.
