10 oz Semisweet chocolate; finely
-chopped
1 1/4 c Butter; softened
1 1/2 c Sugar
8 Eggs; separated
2 ts Vanilla extract
6 oz Roasted unsalted peanuts;
-chopped
1 c Cake flour
1 pn Cream of tartar
5 Egg yolks
1 1/2 c Plus
1 1/2 tb Sugar
1 1/2 c Water
10 oz Semisweet chocolate; chopped
2 1/4 c Butter; softened
10 1-ounce snickers bars;
-chopped
From: arielle@bonkers.taronga.com (Stephanie da Silva)
Date: Fri, 30 Dec 1994 07:06:14 GMT
Preheat oven to 350F. Grease three 8″ round cake pans. Line bottoms with
wax paper.
Melt chocolate in top of double boiler over simmering water; stir until
smooth. Cool.
Cream butter until light and fluffy. Gradually add 1 1/4 cups sugar,
beating until smooth. Beat in egg yolks 1 at a time. Mix in vanilla. Stir
in chocolate, then peanuts. Sift flour over batter and fold in.
Beat egg whites with cream of tartar to soft peaks. Gradually add
remaining 1/4 cup sugar and beat until stiff but not dry. Fold 1/2 of
whites into batter, then fold in remaining whites. Divide batter among
prepared pans. Bake until tester inserted in center comes out clean, 25 to
30 minutes. Cool 10 minutes, turn out onto racks and peel off paper. Cool
to room temperature.
Beat yolks in bowl until pale yellow and ribbons form when beaters are
lifted, 5 minutes.
Stir sugar and water in heavy saucepan over low heat until sugar dissolves.
Increase heat and boil without stirring until candy thermometer registers
234 to 240F (soft ball stage).
Beat hot syrup into egg yolks in slow steady stream. Continue beating
until thick and cool, 10 minutes.
Melt chocolate in top of double boiler over simmering water; stir until
smooth. Remove from over water and let stand until cool but still liquid.
Gradually beat butter into yolk mixture 1 tablespoon at a time. Add
chocolate and stir to combine. Transfer 2 cups buttercream to small bowl,
stir in Snickers bars.
Place one cake layer on platter top side down. Spread half of Snickers
buttercream over. Top with second cake layer. Spread remaining
buttercream over. Top with third cake layer. Spoon 1 cup plain buttercream
into pastry bag fitted with medium star tip. Frost top and sides of cake
with remaining buttercream. Serve at room temperature.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings