|
Irish Chocolate Cake
Well
the"Irishness" of
this chocolate cake might be up for as much debate as
corned beef and cabbage being the official food of Ireland,
but the flavor of Irish Cream liqueur definitely is present
in the filling, and our ode to the potato continues,
as here too, this very Irish ingredient shows up to add
some moisture to the cake mixture itself. Please use
good chocolate for this recipe--any chocolate recipe,
well, any recipe really, is only as good as the ingredients
you start with! Serve with Irish
Coffee and you've got
yourself a sure-fire dessert worthy of any St. Patrick's
Day feast.
Irish Coffee Glass Set
Preheat oven to 375°F, and grease
and line two 8 inch cake tins.
Sift flour and salt into
a mixing bowl.
Melt chocolate in a double boiler. (You can create a make
shift one by placing a bowl over a saucepan of hot water.)
In a separate bowl, cream butter and sugar together until
fluffy, then beat in the chocolate and mashed potato.
Gradually
beat in the eggs, adding a little flour with each addition.
Fold in the rest of the flour and stir in the milk.
Divide mixture between cake tins and bake for 25-30 minutes
or until top is firm but springy to the touch. Remove from
oven and after a few minutes, turn out on a cooling rack. While
the cake is cooling, make the filling. Melt the chocolate as
before, stir in the other ingredients and mix well. Use the
filling to sandwich the sponge layers together and coat the
top and sides of the cake.
.
|
