Cart | Track Order | Help
  Recipes Main | Advanced Search | Browse Recipes | Quick and Easy | Fresh and Light | Desserts | Holidays and Parties | Glossary
POPULAR SEARCHES: BROWSE:  Recipes | Collections | Menus
Explore Recipes
Recipes Main
Advanced Search
Browse Recipes
Quick and Easy
Fresh and Light
Desserts
Holidays and Parties
Submit a Recipe
Glossary
Related Content
Find Similar Recipes >
Spotlight On
Enjoy easy, healthy summer recipes from SOYJOY.
Chinet Recipe Contest: Vote for your favorite cookout recipe and you could win $100!
Win $1000 in the Chinet Flip-Your-Burger Sweepstakes!
Facebook: Join the Cooking.com fanbase, see fellow foodie faces!
Recipe Challenge: See winning Casseroles, enter the Summer Salads Challenge!
Home > Recipes > Recipe

Jurassic Chocolate Cake

   Print Full 
Source: Close-up on Cakes
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  15 Minutes
 Total Time:  3 Hours 45 Minutes
 Yield:  Serves 10
RECIPE INGREDIENTS
For the Cake:
2 oz brazil nuts, halved
4 oz chopped glaceed apricots
4 oz chopped glaceed figs
3 oz chopped pitted prunes
2 1/2 oz chopped glaceed ginger
1/4 cup plus 2 tablespoons brandy or rum
1/2 cup butter
9 1/2 oz semisweet chocolate, chopped
2 eggs, separated
1/2 cup sugar
1/2 cup sour cream
1 cup all-purpose flour
1 teaspoon baking powder
2/3 cup ground almonds
Icing
6 1/2 oz semisweet chocolate, chopped
1 tablespoon vegetable oil
Silver balls, for decorating
Jurassic Chocolate Cake Recipe at Cooking.com
DIRECTIONS
FOR THE CAKE: Combine the nuts, fruits, and 1/4 cup of the brandy in a bowl and let stand for 2-3 hours.

Preheat the oven to 300 degrees F. Grease and line an 8-inch round cake pan.

Melt the butter and chocolate in a pan. Remove from heat. Stir in the extra brandy, sugar, and egg yolks, one at a time. Stir in the sour cream. Fold in the flour, baking powder, and ground almonds.

Beat the egg whites until stiff. Fold the egg whites through the chocolate fruit mixture. Spread the mixture into the pan and bake for 1 1/2 hours.

FOR THE ICING: Combine the chocolate and oil in the top of a double boiler. Stir over simmering water until the chocolate melts. Spread the mixture over the cooled cake and decorate with silver balls.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
 Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Serves 10
Calories: 476
Fat. Total: 27g
Fiber: 3g
Carbohydrates, Total: 53g
Sodium: 55mg
% Cal. from Fat: 51%
Cholesterol: 72mg
Protein: 7g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
 Most Popular...
Recipes Keywords Collections
Shopping Ideas and Offers
Chef's Skillet with Lid Chef's Skillet with Lid
By Calphalon
$ 39.99
More Info
Nonstick Skillet Nonstick Skillet
By Anolon
$ 59.95
More Info
Nonstick Square Griddle Nonstick Square Griddle
By Calphalon
$ 39.99
More Info
More Related Products »
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering: Cart/ Checkout | Track Order | Gift Cards | Shipping Info | Return Policy | Security
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2009 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
EatingWell Magazine - free trial issue! Click for details.