Ingredients
8 oz semi-sweet chocolate, coarsely chop, ped (8 squar
6 oz unsweetened chocolate, coarsley cho, pped (6 squar
3/4 cup unsalted butter cut up
9 large eggs, at room temperature
1 1/2 cup sugar
1 tsp vanilla extract
2 tbsp unbleached all purpose flour
1 confectioners' sugar
Directions
Yield: 16 Servings
NOTE: This very densed chocolate cake is named after the famous
California fault becaus it forms big cracks as it bakes and cools.
Adjust the oven rack to the lower third of the oven. Prehat the oven
to 350 degrees F. Butter and flour a 10-inch springform pan.
Heat the chocolates and butter in a double boiler over simmering
water, stirring frequently, until melted. Remove from the heat and
cool to room temperature, stirring occasionally. about 25 minutes.
Beat the eggs in a large mixer bowl until frothy. Gradually add the
sugar and beat until mixture becomes thick and lemon-colored and
ribbon forms when the beaters are lifted, about 10 minutes. Add the
vanilla. Gradually add the chocolate mixture and beat well. Fold in
the flour and pour the batter into the prepared pan.
Bake 45 to 50 minutes, until the top of the cake begins to crack. Cool
completely in the pan on a wire rack, then wrap and refrigerate
overnight. Let stand at room temperature for 1 hour before serving.
Remove the sides of the pan and place on a serving plate. Sprinkle
the top with confectioners' sugar. For best results, cut the cake
with a knife dipped in warm water, wiping off the knife between cuts.
Each Serving Contains:
CAL PRO FAT CARB SODIUM CHOL ** 320 5 G 22 G 31 G 37
Mg 143 Mg
From The Ladies Home Journal April 1991
Servings: 6 servings
Chocolate San Andreas Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into ancient history, at least as far into history as early Egypt, and possibly even further. However, sadly, these early records were just primitive hieroglyphic or cunieform recipes for food preparation.
As we move into The time of the romans 25BC a man called Apicius created a collection of scripts detailing recipes cooked by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, a very modern way of dining. Additionally, he recounts how the cooks of his times were skilled in the use of many aromatic flavours, including many that are still in use today for example bay, rue and dill. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from the holy land, including spices such as parsley, basil and rosemary. These new herbs and spices prompted a surge in publications on food, most of which are kept safe in private cookery archives. By the time we get to the twentieth century, cooking publications are in great demand, mostly as a result of better eduction, increased leisure time and disposable income. |
We hope you enjoy this Chocolate San Andreas Cake recipe.
