Recipe: Delta Queen Cake with Chocolate Glaze

DELTA QUEEN CAKE

Super rich, super chocolate. Don't overbake, it should be fudge-like in the center.

FOR THE CAKE:
8 squares (1 oz each) semi-sweet chocolate, divided use
3 tbsp brewed coffee
3 eggs, separated
2/3 cup plus 1 tbsp sugar, divided use
1/2 cup unsalted butter, softened
1/3 cup pecans, finely ground
3/4 cup all-purpose flour, unsifted
FOR THE CHOCOLATE GLAZE:
1 tbsp brewed coffee
1/4 cup heavy or whipping cream
FOT THE WEB EFFECT:
3 tbsp confectioners' sugar
1/2 to 3/4 tsp water

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Lightly grease 8-inch round cake pan. Line the bottom with waxed paper; grease paper and set aside.

In small saucepan over low heat, melt 4 squares of the semi-sweet chocolate with 2 tbsp of the coffee, stirring constantly until smooth. Remove from heat and set aside.

In small mixer bowl with the electric mixer at high speed, beat egg whites until soft peaks are formed. Add 1 tbsp sugar and continue beating until stiff; set aside.

In large mixer bowl with electric mixer at medium speed, cream butter and 2/3 cup sugar until light and fluffy. Beat in egg yolks until well blended. Add melted chocolate and ground pecans to cream mixture and stir only until well combined.

Fold 1/4 of the egg whites into chocolate. Then fold in about 1/3 more of the remaining egg whites. When partially blended, sprinkle on 1/4 cup of flour. Continue folding, adding flour and egg whites alternately until all are used. Pour batter into prepared pan.

Bake on middle shelf of oven for 25 minutes. Test the outer 2 to 2 1/2-inches of cake with toothpick. It should be dry; the center should remain moist. Cool cake on wire rack for 15 minutes. Invert and continue cooling on rack. Do not glaze until completely cool.

TO MAKE THE CHOCOLATE GLAZE:
Place the remaining 4 squared semi-sweet chocolate, remaining 1 tbsp brewed coffee, and heavy cream in small saucepan over low heat. Stir until chocolate is melted and smooth.

Place a piece of waxed paper under cake rack. Pour glaze over top and sides of cake, spreading with a spatula.

FOR WEB EFFECT:
While glaze is still soft, mix confectioners sugar with 1/2 to 3/4 tsp water to make a thick icing.

Using a wax paper cone or decorating bag with fine tip, make circles of icing from center to outside rim of cake, about 1 1/2-inches apart. Run the tip of a sharp knife through the icing from the center to the outside rim, spoke fashion, all around the cake. Let glaze set before serving. Refrigerate if desired.

May be served chilled or at room temperature.

Servings: 10
Source: Newspaper Clipping