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What You Need:
(To Serve: 10 to 12)
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5 eggs
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
1¼ cups all-purpose flour, sifted
One 16-ounce jar apricot preserves
Chocolate sprinkles or finely shaved chocolate for topping
CHOCOLATE CUSTARD
¾ cup sugar
2 tablespoons cornstarch
3 eggs
1½ cups milk
1 teaspoon vanilla extract
1 ounce unsweetened chocolate, shaved
1 stick (¼ pound) unsalted butter, at room temperature
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Translate this recipe:
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| How To Cook: |
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1. Preheat oven to 350°.
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2. Grease two 9-inch layer cake pans, line with wax paper, and grease again. Beat eggs until light. Gradually beat in sugar, salt, and vanilla and continue to beat until batter is thick and takes some time to level out when beater is withdrawn.
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3. Use an electric beater for this if possible. Carefully fold in flour, 2 tablespoons at a time, mixing until blended after each addition.
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4. Pour batter into cake pans and bake for 25 minutes, or until cake tester comes out dean. Cool 10 minutes; remove from pan.
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5. When completely cool, split layers horizontally.
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WHILE CAKE IS BAKING, PREPARE CHOCOLATE CUSTARD:
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1. Combine sugar and cornstarch in a saucepan and add eggs, blending well. Stir in milk and cook over low heat, stirring constantly, until thick, about 10 minutes.
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2. Remove from heat and stir in vanilla extract and shaved chocolate. Cover and cool. Cream butter until soft, and add to cooled chocolate mixture. Blend well and cool.
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3. Spread chocolate custard between cake layers. Spread top and sides of cake with apricot preserves and cover sides with chocolate sprinkles or finely shaved chocolate. Chill in refrigerator until ready to serve.
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NOTE:
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This is a very rich cake; cut thin pieces.
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