Israeli Chocolate Cake With Instant Icing Recipes

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ISRAELI CHOCOLATE CAKE WITH INSTANT ICING



Israeli Chocolate Cake With Instant Icing image

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

2 ounces bittersweet chocolate (50 grams)
4 tablespoons cocoa
1/2 cup water
1 1/2 cups sugar
1 cup margarine
4 eggs (separated)
1 tablespoon rum
2 tablespoons wine
1 1/2 cups flour
3 teaspoons baking powder

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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