Treasure chest cake

Recipe from: 8/1/1994 12:00:00 AM
Ingredients 15
Servings 10
Time

Ingredients

  • 4
    egg whites
  • 1
    ml
    salt
  • 1
    ml
    cream of tartar
  • 200
    g
    sugar
  • 100
    g
    finely chopped pecan or walnuts
  • 30
    g
    grated dark chocolate
  • 180
    g
    butter
  • 200
    g
    sugar
  • 4
    egg yolks
  • 300
    g
    flour
  • 2
    ml
    salt
  • 12
    ml
    baking powder
  • 250
    ml
    milk
  • 5
    ml
    vanilla essence
  • 100
    g
    chocolate, grated
 

Method

 
1. Place egg whites, salt and cream of tartar in a food processor mixing bowl. Using whisk, beat until soft peaks form. Gradually beat in first amount of sugar until stiff and glossy. Fold in nuts and chocolate. 2. Line bottom of a deep 25 cm buttered tube pan with buttered waxed paper. Use a spatula to spread meringue mixture over bottom and sides of pan. 3. Cream butter and second amount of sugar until light and fluffy. Beat in egg yolks. On low speed add all sifted dry ingredients alternately with milk. Add vanilla essence. 4. Spoon half the batter into meringue-lined pan, sprinkle grated chocolate over and spoon remaining batter over. 5. Bake at 160 ºC for 65 to 75 minutes. Cool cake for 20 minutes in pan before carefully turning out to cool. 6. Decorate with chocolate leaves and pecan or walnut halves sandwiched together with melted chocolate and tips dipped in melted chocolate.
 

Read more on: bake
 

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