Treasure chest cake

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10 servings
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By Food24 November 03 2009
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Ingredients (15)

4.00 eggs — white
1.00 ml salt
1.00 ml Cream of tartar
200.00 g sugar
100.00 g pecan nuts — finely chopped
30.00 g dark chocolate — grated
180.00 g butter
200.00 g sugar
4.00 eggs — just the yolks
300.00 g flour
2.00 ml salt
12.00 ml Baking powder
250.00 ml milk
5.00 ml vanilla — essence
100.00 g chocolate — grated
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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.



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