Ingredients for Israeli Chocolate Cake With Instant Icing
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How to Make Israeli Chocolate Cake With Instant Icing
- In a saucepan over low heat, melt 6 ounces of semi-sweet chocolate, 1/4 cup unsweetened cocoa powder, 1/2 cup water, and 1/2 cup granulated sugar until smooth and the sugar is fully dissolved.
- Add 1/2 cup margarine and continue to simmer over low heat, stirring frequently, until the margarine is completely melted and incorporated.
- Remove from heat and stir until the mixture is completely smooth and combined.
- Refrigerate the chocolate mixture until completely cool.
- In a medium bowl, whisk together 4 large egg yolks, 1 tablespoon rum, and 1 tablespoon sweet wine until light and frothy.
- Gently fold the egg yolk mixture into the cooled chocolate mixture until just combined.
- In a clean, dry bowl, beat 4 large egg whites with an electric mixer until stiff peaks form.
- In a separate bowl, gently whisk together 1 cup all-purpose flour and 1 teaspoon baking powder.
- Gently fold the dry ingredients into the egg whites until just combined. Then, gently fold 3/4 of the egg white mixture into the chocolate mixture.
- Reserve the remaining 1/3 of the chocolate mixture for the icing. Pour the cake batter into an 8x8 inch greased baking pan.
- Bake at 350°F (175°C) for 30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, pour the reserved chocolate mixture over the top as an instant icing. Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
146 g
Sugar
1208g
Fat
190g
Carbs
154g
