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Twelfth Night/Mid-Winter Cake




Source of Recipe


Amanda J.


Recipe Introduction


The cake will keep only a few days in the refrigerator, as it may become a bit soggy. So enjoy right away!


List of Ingredients





5 eggs
1/2 cup sugar
3/4 cup flour
6 ounces semi-sweet or bittersweet chocolate pieces (you can use one cup)
1/4 cup water
1 1/2 cup heavy cream or whipping cream
1/4 cup cocoa
1/4 cup sugar
1 can (29 ounces) sliced peaches (can use light if desired)
1/2 cup sliced blanched almonds (must be sliced, not slivered)
A few drops mint extract
Some grated chocolate for dusting the top of the cake


Recipe



Beat eggs, gradually adding the 1/2 cup sugar until a pretty yellow, thickening consistency. May take several minutes on high speed.

Gradually add the flour, cutting through just to blend, use low speed.

Melt the chocolate and the water, stir together to blend to smooth consistency (this older recipe indicates a double boiler, but you may use a low-ish microwave if you are careful.)

Fold the chocolate mixture into the cake batter, using very low speed or by hand.

Butter well a 9" springform pan or a angle-food cake pan, fill with the batter.

Bake in a 350 degreeF. oven for 45 minutes. Cake will pull away from sides. It will also fall a bit, so don't worry. Remove sides from pan, cool the cake ten minutes, then gently remove the springform bottom from the cake using a long, serrated knife.


Cool completely, then carefully split the cake into two even slices so you can fill with the cream center.
Combine heavy cream and cocoa, mix and then chill completely for better whipping. Whip, flavoring with the 1/4 cup sugar and 3 or 4 drops mint extract.

Drain the sliced peaches, saving several for the top. Mix the cream, sliced almonds, and the remaining peach slices together and layer between the cake layers, leaving some to spread on top of the cake as well.

Sprinkle some grated chocolate on top of the cake, garnish with peach slices, and chill before serving. Slice carefully.