1 1/2 cups
confectioners sugar sifted, plus additional for sprinkling
1/4 cup plus
2 tablespoons unsweetened cocoa powder, sifted
1 1/2
teaspoon vanilla extract
Whipped Cream
Filling
1 1/2 cups
heavy cream
1 1/2
tablespoons confectioners sugar
3/4 teaspoon
vanilla extract
Chocolate
Glaze
1 tablespoon
butter
1 ounce
unsweetened chocolate
1/2 cup
confectioners sugar, sifted
2
tablespoons boiling water
1/2 teaspoon
vanilla extract
1/4 teaspoon
slat
chocolate
curls and additional whipped cream, optional
Method
Preheat oven to
350°F.
Line bottom of
15 by 10 inch jelly roll pan with wax paper; butter paper.
In bowl with
mixer at high speed beat egg whites with salt until soft peaks form. Beat
in sugar, 1 tablespoon at a time.
Fold in
cocoa. In
another bowl at high speed beat yolks until thick, 3 minutes; fold into
cocoa mixture with vanilla. Spread
batter in pan. Bake
20 minutes or until edges pull away from sides of pan. Turn
cake out onto clean towel; peel off paper. Sprinkle
with confectioners sugar; cool.
Filling:
Beat cream,
sugar and vanilla until soft peaks form; refrigerate.
Glaze:
In pot over
very low heat melt butter and chocolate; remove from heat. With
mixer at medium speed beat sugar, water, vanilla and salt into chocolate
mixture until smooth. Cut
cake into quarter crosswise. Place
1 cake layer on serving platter; spread top with 1/3 of filling. Repeat
layering with remaining cake and filling. Spread
glaze over top of cake, allowing it to drip down sides. Refrigerate
1 hour before slicing. Garnish
with cream and curls, if desired.
