Sunday, August 16, 2009
This is not a Chinese cake by all means, it all just comes from the fact that back in the day when they invented this cake, people used to make chocolate decorations on it that somewhat resembled the Chinese letters.
Hence the name.
It's a very special cake to me as it is my mother's recipe and she used to make it mainly on special occasions.
I baked one and took it to church and people there seemed to like it.
It is fairly easy to make and it is very tasty.
A bit rich though.
5 eggs, separated
1 cup (200 gr) powder sugar
1 cup (200 gr) granulated sugar or again powder if you wish
200 gr (please weigh) ground walnuts or pecans (you can even go for 300-400 gr nuts)
1 stick butter, room temperature (softened)
3 heaping spoons of all purpose flour
1-2 TBSP cocoa
1/2 cup chocolate chips for final decoration
Whip up the egg whites, add the powder sugar (200 gr) and whip again until stiff peaks form.
Add the flour, cocoa, butter and nuts.
Preheat the oven to 350 F and bake the batter 15 minutes until the top hardens.
Whip the egg yolks with the remaining sugar until they become a pale yellow and are doubled or even tripled in volume.
This will be like a meringue.
Pour it carefully over the brownie and put back in the oven and bake for 10-15 more minutes until the top dries / hardens, but does not brown.
So keep an eye on it.
Put the chocolate chips in a very small plastic bag and melt for 20 seconds in the microwave.
Decorate right after taking the cake out of the oven and cut it while still hot.
It may crack, but don't worry.
Posted by Cat at 9:42 PM