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Chocolate Gateau I (D/P, TNT)
Source: Self
Serves: 10

2 tablespoons dark rum
2/3 cup semisweet chocolate morsels
1/2 cup unsalted butter or margarine, softened
2/3 cup sugar
3 large eggs, separated
Pinch of salt
1/3 cup pulverized blanched almonds
1/4 teaspoon almond extract
1/4 teaspoon cream of tartar
2 tablespoons sugar
3/4 cup cake flour
2 cups margarine or butter, softened
1 pound sifted confectioners' sugar
3 large egg yolks
3 ounces dark sweet chocolate melted and cooled
1 tablespoon dark rum

Preheat oven to 350°F. All ingredients should be measured and ready before you begin. Grease and flour an 8" round spring form pan.

Melt the chocolate and rum in a double boiler over low heat. Set aside.

Cream together the butter and sugar until soft and fluffy, about 5 minutes. Beat in the yolks.

In another bowl, beat the egg whites and cream of tartar until they hold a peak. Add 2 tablespoons of sugar and beat for another minute until whites are smooth and shiny, and hold a peak. Set aside.

Stir chocolate and add to the butter, sugar, egg yolk mixture. Fold in the almonds, almond extract, flour and salt. With a rubber spatula, stir in 1/4 of the beaten egg whites to soften the batter. Place the remaining whites on top of the batter and carefully fold in.

Place batter in the prepared pan and bake for 25 minutes. If not done, bake a few minutes more. Remove cake from the oven and cool in the pan for 10 minutes. Remove from the pan and cool on a rack for about two hours before icing.

To prepare icing, cream butter or margarine until soft, gradually adding the confectioners' sugar and beat well to blend. Add the yolks slowly, one at a time. (If you feel funny using raw eggs, buy either pasteurized egg yolks, or place egg yolks in a microwave safe bowl with 1 tablespoon water, 1 tablespoon white wine, and a teaspoon of lemon juice. Zap on low for about 8-10 seconds, then beat again and use in recipe as directed.) Stir in cooled melted chocolate a little at a time, then add the rum. Beat well then ice the cake.

Poster's Notes: This is an old favorite from my new cookbook, where I tell what to do about using uncooked egg (see body of recipe). Hope this information helps. This is a great recipe also. The very first French dessert I ever learned to make. It's very rich. Enjoy.

Posted by Sheilah

Nutritional Info Per Serving: N/A