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Korsu Cake




Source of Recipe


Internet


List of Ingredients




2 cups sugar
6 ounces butter
3 eggs
3 cups pastry flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 tablespoons vanilla
2 cups heavy cream
1/2 cup sugar
Chocolate Icing
Chocolate Sauce 1



Recipe



Preheat oven to 375 degrees.

Cream 2 cups sugar with 6 ounces butter. Add 3 eggs, one at a time, beating well after each addition.

Sift 3 cups pastry flour. Measure and resift 3 times with 3 teaspoons baking powder and 1/4 teaspoon salt.

Add the flour alternately to the batter with 1 cup of milk. Then stir in 1 tablespoon vanilla.

Butter and flour a 2-quart melon mold. Pour the batter into the mold and bake in a 375 degree oven until when tested in center with toothpick comes out clean and dry. Unmold and cool on a cake rack.

When cool, turn upside down and cut off about 1-inch from the bottom of the cake. Set the bottom aside very carefully. Scoop out the soft inside of the cake, leaving a shell all around about 1-inch thick. Fill this cavity with 2 cups heavy cream beaten until stiff, sweetened with 1/2 cup sugar and 1 tablespoon vanilla. Replace the bottom and stand the cake upright. Set in the refrigerator until ready to serve. Then ice with Chocolate Icing and send to the table accompanied by a bowl of warm Chocolate Sauce.

Makes 8 servings

NOTE: This cake may be filled with vanilla ice cream instead of whipped cream, if preferred, but must be served immediately.

Chocolate Icing
4 squares sweet chocolate
1/4 cup water
1/2 scant cup sugar
3 tablespoons water
1 heaping teaspoon butter
2 tablespoons heavy cream

Place 4 squares of sweet chocolate in a pan with 1/4 cup water. Melt slowly over low heat.

Make a syrup of a scant 1/2 cup sugar and 3 tablespoons water. Add the chocolate and stir until it boils. Add 1 heaping teaspoons butter and 2 tablespoons heavy crem. Cook a little longer. Stir when it begins to thicken, then remove from heat. As soon as it cools, use as icing.

WARNING: Once your cake or pastry is iced, never place it in the refrigerator as this icing has an unusually high glaze, which it loses when chilled.

Chocolate Sauce 1
4 squares cooking chocolate
1 tablespoon butter
1 cup sugar
1/2 cup (half cream, half milk)
1 tablespoon vanilla

Melt 4 squares cooking chocolate with 1 tablespoon butter in a double boiler. Mix 1 cup sugar with 1/2 cup cream, half milk.

Remove the top of the double boiler and place directly on low heat. Stir constantly until the mixture comes to a boil. Allow to boil for a few minutes until it thickens. Add 1 tablespoon of vanilla. Then return to the double boiler until ready to serve.