Today's recipe was made for last week's Thursday evening Needlecrafts Club at work as well as in honor of St. Patrick's Day. It's from the book Irish Country Cooking: Traditional and modern recipes from the Emerald Isle by Ethel Minogue. It was on the shelves at work, about 10 feet away, and is another cookbook I just happened upon while passing through the stacks. Granted, our library is pretty small so perhaps it shouldn't be surprising to just stumble on useful stuff.
I was a little unsure of the finished product bc I've only made it just the once. I didn't get to try a piece, but given that that's bc it all went, I guess that's a good sign. I was unsure bc it doesn't say what size pan to use; I used 8". Also, it looks like a cake in the book, but it uses very small amounts of ingredients, e.g., 6 T. flour. I didn't get a picture of the one I made either, but it was shortish so I think it's supposed to be kinda like a big sandwich cookie. If I had smaller diamter pans, I would try using those next time.
Also, from the feedback I got: the cake layers weren't very chocolatey; might add more cocoa if you want more chocolate flavor.
Huh. Well, that picture stinks. The picture of the cake from the book (see, you can't tell how tall it's supposed to be):
You cannot go wrong with a simple dredging of confectioners' sugar.
Changes/notes in italics.
- 1/4 lb. butter
- 5 T. sugar
- 1 egg, well-beaten
- 6 T. flour
- 6 T. ground almonds (I ground the almonds by putting a handful of plain, raw almonds in one of those electric food chopper thingies.)
- 1 T. cocoa
- 1 t. baking powder
- 3 T. milk
- confectioners' sugar
- 1/4 lb. chocolate (didn't say what kind; I had an open package of milk chocolate morsels, so I used that)
- 1.5 T. milk (eyeballed the milk until I got the consistency I wanted)
- 5 oz. confectioners' sugar (eyeballed this, too)
- 6 T. unsalted butter (didn't have any thawed out so skipped this)
- dash of almond extract
- Preheat the oven to 400F.
- Cream the butter and sugar together. Add the well-beaten egg.
- In another bowl, sift together the flour, ground almonds, cocoa, baking powder and salt. Add alternately with the milk to the creamed butter and sugar. Combine thoroughly.
- Divide the mixture between two greased baking pans and bake for 20 minutes.
- When cool, sandwich together with the chocolate filling and dredge the top of the cake with confectioners' sugar.
- To make the filling, mix the chocolate with the milk and warm over a low heat until the chocolate has melted.
- Remove from the heat, beat in the confectioners' sugar, then leave until cool.
- Cream the butter and then add the chocolate mixture and the almond extract; beat until light and creamy. Fill the chocolate sandwich.