- 2/3 cup butter
- ¾ cup sugar
- 4 eggs, separated, at room temperature
- 5 squares semisweet chocolate, melted & cooled
- 1 cup finely ground almonds
- 1 cup sifted all-purpose flour
- 6 tablespoons orange liqueur
- 2 tablespoons apricot jam
- 1 cup chocolate icing
- 12 rose leaves, rinsed & patted dry
- 1 tsp cocoa
- 5 oz cooking chocolate
- ½ cup heavy cream
- 1 tablespoon sugar
- ½ tsp vanilla extract
1 tsp cream of tartar
Melt the chocolate, let it cool for 10 minutes, then stir.
- Beat butter and sugar until light and fluffy. Stir in egg yolks, chocolate and almonds until blended.
- Beat egg whites until stiff but not dry; to avoid deflating fold gently and then add with flour into the batter.
- Bake the cake in a 9 inch greased springform pan in a preheated 350 degree oven for 45 minutes.
- Cool cake in pan 10 minutes; remove from pan to wire rack. Prick top with fork, sprinkle with liqueur.
- Before using the jam, heat it until liquid, then force it through a strainer; discard solids and then spread.
- Melt cooking chocolate on top of double boiler. Holding leaves by stems, dip 1 side into chocolate; let set on waxed paper for 5 minutes.
- Spread icing over top and sides of cake in even layer.
- Gently peel the rose leaves from the chocolate leaves and sprinkle the chocolate ones with cocoa before applying them to the cake.
- For piping rosettes, beat together ½ cup heavy cream, 1 tablespoon sugar, ½ tsp vanilla extract and 1 tsp cream of tartar until stiff. Decorate rosettes with silver dragées.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.