Marbled Chocolate Cream Cake -- Best Recipes

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Date Posted: 10/11/06 9:46:41pm
Author: CB
Subject: Marbled Chocolate Cream Cake

Marbled Chocolate Cream
Cake
4 ounces semisweet chocolate,
coarsely chopped 2 1 /4 cups sifted cake flour 1 1 /2 teaspoons baking powder 3 /4 cup granulated sugar 1 cup whipping cream 2 tablespoons lemon juice 2 extra-large eggs Confectioners� sugar, for
decoration
Heat oven to 375 degrees. Butter and flour a 4 1 /2-by-9 1 /2-by-3-inch (deep) loaf pan. Line bottom of pan with parchment paper.
Melt chocolate in a bowl over hot (not boiling) water. When chocolate is just melted, remove from heat; cool 10 minutes.
Sift flour with baking powder twice to combine thoroughly; set aside.
In a medium bowl, combine granulated sugar, whipping cream and lemon juice. Add eggs, one at a time, beating well after each addition.
Divide batter into 2 medium bowls. Stir melted chocolate into one of the bowls of batter. Stir half of the sifted flour mixture into each bowl of batter. Fill loaf pan by pouring in alternating layers of the two batters. To create a marbled effect, swirl a knife through batter in a figure-eight pattern.
Bake 20 minutes. Reduce oven to 350 degrees and bake 20 to 30 minutes longer or until cake is firm to the touch. Turn onto a wire rack. When cool, sift a light layer of confectioners� sugar on top. Makes 8 servings. Butter, eggs, ground almonds and bits of semisweet chocolate enrich this cake.
Chocolate-Almond

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