Subj : Catalan Chocolate Cake
To   : All
From : Ben Collver
Date : Wed Jun 26 2024 09:07:46

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Catalan Chocolate Cake
 Categories: Cakes, Chocolate, Spanish
      Yield: 1 Cake

      1 tb All purpose flour
      1 c  Ruby port (a good porto,
           -not something cheap)
  1 1/4 c  Semisweet chocolate (10 oz)
    1/4 c  Unsalted butter (4 tb)
    1/3 c  Toasted and ground hazelnuts
      2 tb Cocoa powder; +2 ts, up to 3
           -tb
      1 lg Egg
    1/3 c  Sugar
      1 ts Vanilla extract
      1 tb Light corn syrup

  If you're not making a children's birthday cake here's a recipe for a
  rather unusual but very delicious chocolate cake. As with anything
  chocolate, the better the chocolate the better the finished product.
  Its name in Catalan means "perfect little Spanish cake". The
  following recipe is for a 5x5" pan, double it for a larger amount of
  cake but keep them small as they tend to not have the solidity of
  regular cakes and if too large will easily break up. However several
  small cakes can be put together horizontally or vertically and
  frosted. - JL

  Preheat the oven to 350°F (180°C).

  Grease and flour a 5x5" baking pan.

  In a small heavy saucepan over medium high heat, reduce the port to
        3 tb (takes 10 to 15 minutes)

  In another small saucepan, combine 1/2 cup of the semi sweet
  chocolate with the butter and stir over low heat until melted; do not
  let the mixture burn. remove from the heat and cool slightly. stir in
  2 tb of the port, the ground hazelnuts, the the cocoa powder, and
        1 tb of flour. set aside.

  In a medium sized bowl, beat the egg and sugar with an electric mixer
  until tripled in volume, about 5 minutes.

  Fold the egg mixture into the chocolate mixture thoroughly, and pour
  into the prepared pan. Bake for 35-40 minutes, or until a toothpick
  inserted in the centre comes out with moist crumbs. Place the pan on
  a wire rack to fool for 5 minutes. run a knife around the sides to
  loosen. Continue to cool for 1 hour, then invert the pan onto a
  serving plate.

  In a small heavy sauce pan over very low heat. Melt the remaining 3/4
  cup of semisweet chocolate. Stir in the remaining port. Add the
  vanilla and corn syrup. Remove from the heat and cool until the icing
  reaches a good spreading consistency. Spread the icing over the sides
  and top of the cake.

  Fresh raspberries and whipped cream are very nice to pile on top of
  this small cake.

  Recipe FROM: <https://web.archive.org/web/20080908025339/
  http://www.recfoodcooking.org/sigs/Joseph Littleshoes/
  Catalan (Chocolate) Cake.html>

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