https://haroldssupermarket.iga.com/Recipes/Detail/4814/
A special dessert of Louisiana that's worth every minute of time and effort. Rich and sinful, a 'must' for chocolate lovers!
Yield: 12 servings
Cake: | |||
2 | cups | cake flour, sifted | |
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1 | teaspoon | baking soda | |
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1 | teaspoon | salt | |
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10 | Tablespoons | butter | |
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1 1/2 | cups | granulated sugar | |
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3 | eggs, separated, whites beaten until stiff | ||
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1 | cup | buttermilk* | |
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1 1/2 | ounces | (1 1/2 squares ) unsweetened chocolate, melted | |
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1 1/4 | teaspoons | vanilla extract | |
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1 | teaspoon | almond extract | |
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Filling: | |||
2 1/2 | cups | evaporated milk | |
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2 | ounces | (2 squares) semi-sweet chocolate | |
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1 1/4 | cups | granulated sugar | |
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5 | Tablespoons | flour | |
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4 | egg yolks | ||
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2 | Tablespoons | butter | |
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1 1/4 | teaspoons | vanilla extract | |
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1/4 | teaspoon | almond extract | |
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Frosting: | |||
1 1/4 | cups | granulated sugar | |
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1 | cup | evaporated milk | |
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1 1/2 | ounces | (1 1/2 squares) unsweetened chocolate | |
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4 | Tablespoons | butter | |
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1 | teaspoon | vanilla extract | |
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Preheat oven to 300 degrees F. Grease and flour 2 nine-inch round cake pans.
Cake Preparation:
In a medium bowl, combine cake flour, soda and salt; set aside.
Cream the butter and sugar in a large mixing bowl, and add egg yolks, one at a time. Gradually alternate adding the flour mixture and buttermilk. Add the melted chocolate and beat for 2 minutes.
Fold in the 3 beaten egg whites, vanilla and almond extract. Bake for 45 minutes or until done. After the cake cools, slice each layer in half horizontally to make 4 thin layers.
Filling Preparation:
Combine evaporated milk and chocolate in a saucepan and heat until chocolate is melted. In a medium bowl, combine sugar and flour. Make a paste by adding hot milk chocolate one tablespoon at a time to the sugar and flour, then return to saucepan. Stir over medium heat until thick. Add 4 egg yolks all at once and stir rapidly to completely blend. Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla extract and almond extract. Cool.
Place first layer on plate or cake stand and spread 1/3 of the filling over top, repeat for second and third layers so no filling remains. Add fourth layer.
Frosting preparation:
Combine sugar and evaporated milk in a heavy saucepan, and bring to a boil, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and blend in chocolate. Add margarine and vanilla extract and return to medium-low heat, cooking 1 or 2 minutes. Place in refrigerator to cool. Beat well, then spread on top and the sides of the cake.
*No buttermilk? Substitute 1 tablespoon lemon juice and enough milk to make 1 cup.
Please note that some ingredients and brands may not be available in every store.
https://haroldssupermarket.iga.com/Recipes/Detail/4814/
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