Mayan Chocolate Cake Casa de Piedra

from Gourmet, December, 1974

5 1/2 ounces semisweet chocolate
1 1/2 cups pecans
2 tablespoons flour
1 1/2 sticks (3/4 cup) butter, softened
3/4 cup sugar
6 eggs, separated
10-inch round cake pan, 2 inches deep

For the frosting
1/4 cup hot water
1 tablespoon instant espresso
1/4 cup sugar
3 1/2 ounces semisweet chocolate, grated
2 egg yolks
1 cup heavy cream

In the top of a double boiler set over hot but not boiling water melt 5 1/2 squares (5 1/2 ounces) semisweet chocolate. Let the chocolate cool to room temperature. In a blender pulverize 1 1/2 cups pecans, transfer them to a bowl, and combine them with 2 tablespoons flour. In the bowl of an electric mixer, cream together 1 1/2 sticks (3/4 cup) butter, softened, and 3/4 cup sugar until the mixture is light and fluffy. Add 6 egg yolks, 1 at a time, beating well after each addition. Stir in the melted chocolate and the pecan mixture. In a large bowl beat 6 egg whites until they hold stiff peaks and fold them into the egg-yolk mixture. Pour the batter into a buttered and floured 10-inch round cake pan, 2 inches deep, and bake it in a preheated moderate oven (350 degrees F.) for 30 minutes, or until a cake tester inserted in the center comes out clean. Let the cake cool.

Make a frosting: In a saucepan combine 1/4 cup hot water and 1 tablespoon instant espresso. Add 1/4 cup sugar and 3 1/2 squares (3 1/2 ounces) semisweet chocolate, grated, and cook the mixture over moderate heat, stirring, until the chocolate is melted and the sugar is dissolved. Remove the pan from the heat and let the mixture cool, stirring occasionally, for 5 minutes. Add 2 egg yolks, 1 at a time, beating well after each addition, and let the mixture cool to room temperature. In a bowl beat 1 cup heavy cream until it holds stiff peaks and fold it into the chocolate mixture. Chill the mixture in the freezer for 20 minutes, or until it is of spreading consistency. Turn the cake out onto a cake stand or plate and frost it thickly. Chill the cake in the refrigerator for at least 2 hours and decorate with pecan halves.


Last modified: 2007 Dec 28 -- JHH
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