Recipe - Four Chocolates Cake

1 Bar German Sweet Chocolate
One half cup Boiling water
2 ounce Unsweetened chocolate
2 One half cup Cake flour
1 teaspoon Baking powder
1 teaspoon Baking soda
One half pound + 3tbs butter
2 cup Sugar
4 Eggs; separated
1 teaspoon Vanilla
1 cup Buttermilk
1 pt Whipping cream
4 tablespoon Cocoa
2 tablespoon Instant coffee
2 ounce Semisweet chocolate
2 tablespoon Orange liqueur; (or coffee
or rum)
One half small Jar apricot preserves
3 ounce Slivered almonds; toasted

Preheat oven to 350 degrees. Grease 3 eight or nine inch layer pans. Line
them with paper (parchment). Break German Chocolate bar into boiling water.
Cool. Melt the 2 squares of unsweetened chocolate in a double boiler. Sift
flour before measuring. Resift three times with baking powder and baking
soda. Cream butter(One half lb.) with sugar. Beat in egg yolks, add melted
German chocolate and vanilla. Add sifted dry ingredients, alternately with
buttermilk. Start and finish with dry ingredients. Beat egg whites until
peaks are firm, not dry. Fold into cake mixture. Divide batter among three
pans. On top of each pan, with a teaspoon, drip two concentric circles of
unsweetened chocolate. With tip of spoon, lightly swirl chocolate, so a
circular pattern forms over layer tops. Bake for about 30 minutes, until
cake starts to pull from sides. Cool on racks.

For filling: Whip cream, adding dry cocoa, dry instant coffee and sugar to
taste for a not too sweet mocha flavor.

For topping: Slowly melt semi sweet chocolate with liqueur. Remove from
heat. Beat in butter(3 tbs) a tablespoon at a time. Beat over ice water
until thick enough to spread lightly over top layer of cake.

To assemble: Cut layers in half horizontally. Spread every other layer with
apricot preserves. Spread five layer tops and sides with mocha cream Spread
topping on top layer. Decorate top and sides with toasted almonds.
Refrigerate.

Recipe by: Ellen from Rita Rosenberg's Cooking Class

Posted to KitMailbox Digest by ehgf@primenet.com (Ellen) on May 8, 1998