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(4) 1 oz. squares unsweetened chocolate
1 1/4 cups all -purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup butter
1 1/2 cups granulated sugar
4 eggs
1 tsp vanilla extract
1 cup finely chopped blanched almonds
1 pint 35% whipping cream

Preheat oven to 350 F. In double boiler over Hot, Not Boiling, water, melt chocolate. Cut eight(8) 9 inch circles from wax paper. In bowl sift flour with baking powder and salt. In large bowl with electric mixer at medium speed, cream butter with sugar until fluffy, then add eggs, one at a time, until light. At low speed beat in melted chocolate, vanilla and flour mixture, then chopped almonds. Grease a large cookie sheet. On it place two (2) wax-paper circles and grease the circles. With a broad spatula spread 1/2 cup of chocolate mixture on each circle. Bake 10-12 minutes. Let cool on cookie sheet about 5 minutes. Then carefully remove to wire rack to cool completely. Remove wax paper. Continue baking layers (circles) until dough is used, making 8 layers in all. Spread whipped cream between 7 layers. Garnish top layer with whipped cream and chocolate curls. Submitted by Rita Murray, Charlottetown, P.E.I.