Split Chocolate Angel Food Cake (recipe listed below) into 2 or 3 layers. Put layers together with Almond Cream Filling (recipe listed below). Frost with White Mountain Frosting (recipe listed below.) Cover with Chocolate Allegretti Coating (recipe listed below).
Chocolate Angel Food Cake
Preheat Oven 3750
Use 10'' X 4'' Tube Pan - Do Not Grease
Measure and sift together 3 times;
1 cup Cake Flour
1 ½ cups sifted confectioners sugar
Measure into large mixing bowl;
12 egg whites (1 ½ cups)
1 ½ teaspoon cream of tartar
¼ teaspoon salt
Beat mixture with wire whip or electric mixer until foamy.
Gradually add 2 Tablespoons at a time;
1 cup granulated sugar
Continue beating until meringue holds stiff peaks.
Sift flour sugar mixture over the meringue. Fold in gently just until the flour-sugar mixture disappears. Push batter into ungreased tube pan. Gently cut through batter with a knife. (This helps to remove large air bubbles and any large gaps.) Bake 30 to 35 minutes, until top springs back when lightly touched. Invert on a funnel. Let hang until cold.
Almond Cream Filling
Mix in saucepan;
¼ cup sugar
1 Tablespoon cornstarch
¼ teaspoon salt
Gradually add;
1 cup milk
Bring to boil over medium heat, stirring constantly. Boil 1 minute. Remove from heat. Stir at least half of hot mixture into;
1 egg yolk that is slightly beaten.
Blend into remaining mixture. Boil 1 minute more. Remove from heat.
Blend in;
1 Tablespoon butter
½ teaspoon vanilla
¼ teaspoon almond extract.
Cool and add ½ cup toasted chopped blanched almonds
Chocolate Cream Filling
Mix in saucepan;
½ cup sugar
1 Tablespoon cornstarch
¼ teaspoon salt
Gradually add;
1 square unsweetened chocolate (1 oz) cut up
1 cup milk
Bring to boil over medium heat, stirring constantly. Boil 1 minute. Remove from heat. Stir at least half of hot mixture into;
1 egg yolk that is slightly beaten.
Blend into remaining mixture. Boil 1 minute more. Remove from heat.
Blend in;
1 Tablespoon butter
½ teaspoon vanilla
White Mountain Frosting
Mix in saucepan
1.2 cup sugar
2 Tablespoons water
¼ cup light corn syrup
Cover saucepan, bring to rolling boil. Remove cover and cook to 2420 or until syrup spins a 6'' to 8'' thread. Just before syrup is ready, beat until stiff enough to hold a point;
2 egg whites (1/4 cup)
Pour hot syrup very slowly in a thin stream into the beaten egg whites. Continue to beat until frosting holds peaks.
Blend in;
1 teaspoon vanilla
Chocolate Revel Frosting
Follow the recipe above for the White Mountain Frosting. At the very last, fold in 1 square unsweetened chocolate (1oz), corsely grated, or ½ cup semi-sweet chocolate pieces.
Chocolate Allegretti Coating
Melt over hot water 1 square unsweetened chocolate (1 oz) with ¼ teaspoon butter. Using a teaspoon, drip chocolate around top edge of iced cake, letting chocolate run down sides in uneven lines.
