ingredients

  • For the cake:
    • 10 egg yolks
    • 10 egg whites
    • 1 ⅓ cups granulated sugar
    • 12 ounces walnuts, chopped fine
    • 2 ounces semisweet chocolate, chopped
    • 1 tablespoon instant coffee
    • 1 tablespoon bread crumbs
  • For the batter:
    • 5 whole eggs
    • 1 cup granulated sugar
    • 3 ounces semisweet chocolate
    • 3 ounces bittersweet chocolate
    • 16 ounces unsalted butter
    • 1 tablespoon vanilla
    • 1 ½ ounces vodka
    • ½ teaspoon rum essence

directions

1. Beat the yolks with the sugar until even and smooth. Add the coffee and chocolate and mix in. Beat the egg whites until stiff and add to the mixture. Lightly stir in the walnuts and breadcrumbs. Divide the mixture into three portions. Butter and flour individual cake pans. Pour the mixture into each of the cake pans. Bake at 350 for about 30 minutes and check for doneness with a toothpick.
2. Batter:
3. Melt the chocolate in a bowl set over simmering water and set aside. Beat the eggs with the sugar until

Categories

Web

MacGourmet downloadMooryn Cake. To import, drag image to your MacGourmet recipe box.

source

Ksenia Hapij

servings/yield

Servings: 12
Yield: 1

course

Dessert