Enjoy this great recipe from “Teatime on the Hill” (Historic New Carlisle, Inc.)
Chocolate Lovers' Dream Cake 5 oz semi-sweet chocolate 3/4 c. sugar 2/3 c. flour ½ T. vanilla 2/3 c. blanched whole almonds, finely ground 2/3 c. butter 3 eggs, separated 1/4 c. milk ½ t salt
Preheat oven to 350 degrees F. In a saucepan, melt chocolate. Remove from heat. In a large bowl, using an electric mixer, cream butter at medium speed until smooth. Gradually add sugar, 2 T at a time, beating until light and fluffy. Add egg yolks, beating until very light. Add chocolate and mix. At low speed, add flour and milk alternately. Stir in vanilla and half of ground almonds.
In a small bowl, beat egg whites and salt until stiff peaks form. With a wire whisk, gently fold egg whites into batter, just until combined. Spoon batter into lightly greased 9-inch spring form pan. Bake 25-30 minutes or until toothpick tests clean. Cool on wire rack 10 minutes. Loosen edges with spatula and return cake (still in pan) to rack to cool. When cool, remove from pan and frost with below recipe.
Frosting: 5 oz semi-sweet chocolate 1/4 c. butter 1/4 t almond extract sliced almonds 3 T. milk 1 c. confectioners’ sugar Remaining ground almonds
In heavy saucepan, melt chocolate with milk and butter. Remove from heat and add sugar and almond extract. Beat until smooth.
Cover top and sides of cake with frosting. Sprinkle ground almonds over top of cake. Decorate sides with sliced almonds.
Etc.— I paid a visit to the new HNC Museum and Gift Shop. What a wonderful experience! There is so much to see and a great shopping experience as well.
Being offered for sale are the HNC cookbooks (“Teatime on the Hill” and “From Our Kitchen”). Dana Groves even mentioned that the ladies are working on a third cookbook!
So be sure to take time and visit the museum and by all means enjoy this wonderful recipe, which was contributed by Melissa Wolfe.
In our next issue, I will share a recipe from their second cookbook “From Our Kitchen.”