Email to Judy Gall      

Recipe Categories: jgll17's HOME PAGEAlcoholicDrinks APPETIZERS BBQ Beef BEVERAGES BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CASSEROLES Chili Cooingfortwo COOKIES CROCKPOT DESSERTS DiabeticRecipes EggRolls ETHNIC Fastmeals FISHandSEAFOOD GiftJars Hamburger KitchenCrafts LighterAppetizers LighterBreads LighterCasseroles LighterCrockpot LighterDesserts LighterRecipes LighterRecipesfor2 LighterSauces LighterSideDishes LIghterSoups LighterVegetables LowCarbohydrate LowCholesterol LOWFAT LowSodium MARINADES MicrowaveRecipes PASTA PIZZA PizzaCrust Pork POULTRY SALADandDRESSING Salsas SANDWICHES SAUCES SeasoningMix ShakesandSmoothies SideDishes SNACKS SOUPSandSTEWS Tortilla39s VEGETABLES VEGETARIAN

French Chocolate Cake w/Chocolate Glaze




Source of Recipe


Judy's Recipe
Cake
½ c. butter softened
1 c. almond or filberts, skin on
¾ cup semisweet chocolate pieces
3 eggs
¼ c. very fine bread crumbs*

Preheat oven to 375º for 15 minutes. Butter the bottom and sides of an 8 inch round pan thoroughly then line the bottom with waxed paper and butter also. Set aside.
Grind the almonds as fine as possible in an electric blender, set aside. Melt the chocolate in the of double boiler over hot boiling water. Cream the remaining butter with electric beater until soft and light. Very graduall add the sugar, beating constantly. When all of the sugar is in add the eggs, one at a time beating well after each addition, (mixture will be curdled). Stir in melted chocolate, ground nuts and bread crumbs with a rubber spatula. Pour into prepared pan. Bake for 25 minutes. Cool 30 minutes in pan. Turn out on rack and gently take off wax paper.
* Use firm day old bread for bread crumbs, 1 slice makes ¼ cup*

Chocolate Glaze
2 squares (1 oz.) unsweetened chocolate
2 (1 oz.) semisweet chocolate , or ¼ cup bits
¼ c. butter, softened and cut up
2 t. honey
Toaste slivered Almonds

Combine the 2 chocolates, butter and honey in the top of a couble boiler and melt over hot water. Take off heat and beat until cold but still "pourable", in other words, until it begins to thicken. Put glaze on cake so that it runs evenly over top and sides. Garnish the rim of the cake with toasted slivered almonds.









*Oh so good and rich*