Chocolate Cake- Master Chefs

* Exported from MasterCook *

CHOCOLATE CAKE - MASTER CHEFS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Basics Cakes
Masterchefs New york
Tfs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 Eggs, separated, room temp.
1 tb Rum, dark
1/4 ts Extract, vanilla
1/4 ts Cream of Tartar
8 tb Sugar
12 oz Chocolate, semi-sweet,
-- melted
6 tb Butter, unsalted, melted
3 tb Cornstarch
2 tb Cocoa, unsweetened
2 1/2 oz Amaretti (about 10 Italian
-- macaroons), finely
-- ground

For Cake:
ÿÿÿ

Preheat oven to 375 F. Butter and flour 3 9-inch
round cake pans.

Beat yolks until they are pale yellow and form a
ribbon when beaters are lifted, about 5 minutes. Beat
in rum and vanilla.

Beat whites with cream of tartar to soft peaks.
Add sugar 1 tablespoon at a time and continue beating
until stiff and shiny.

Stir 12 ounces of semisweet chocolate and butter
into yolks until well combined. Gently fold in 1/4 of
egg whites to lighten the batter, then gently fold in
the remaining whites.

Sift together cornstarch and cocoa; combine with
ground amaretti. Gently fold into the batter.

Divide batter among prepared pans. Bake until
centers of cakes rise and tops begin to crack, 18 to
20 minutes. Cool 10 minutes in pans, then cool
completely on wire rack (cakes will fall slightly.)

Source: New York's Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Seppi Renggli, The Four Seasons
Restaurant, New York

Owners: Tom Margittai, and Paul Kovi
Pastry: Bruno Comin



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