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Austrian Ectasy |
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Serves: 16 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Austrian Ectasy recipe on the web!!_ ounces semi-sweet baking chocolate ___ cup butter _ eggs _ cups sugar _ 1/2 cups milk 1 teaspoon vanilla extract ___ teaspoon salt _ 1/2 cups flour _ teaspoon baking powder _ cup pecans finely chopped Fudge Filling (see below) Chocolate Whipped Cream Chocolate Leaves At least 2 hours or up to 3 days before serving: Preheat oven to 350°. Grease two 9 x 1 1/2 -inch round cake pans. Line with waxed paper and grease the paper. In a 3-quart saucepan over low heat, melt chocolate and butter; remove from heat. With a wooden spoon, beat in eggs. Stir in sugar, milk, vanilla and salt until well blended. Add flour and baking powder; stir until smooth. Stir in nuts. Pour into pans. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans; remove waxed paper immediately. Cool cake completely on wire racks. To assemble, place one layer of cake crust-side up on a serving plate and spread top with filling. Place second cake layer crust-side down over filling. Cover top and sides of cake with Chocolate Whipped Cream. Pipe a border around top edge and base. Garnish with Chocolate Leaves if desired. Serve immediately or cover and chill until ready to serve. Baked Apple Crepes Café Pavé Chestnut Bûche de Noël Chocolate Velvet Dessert Lemon Bavarian Nesselrode Ice Cream Pavolva Pumpkin Spice Roll Rum Raisin Sundaes Spiced Cranberries Jubilee Steamed Mincemeat Pudding Strawberries and Cream Mousse Toffee Cream Dessert Vienna Torte |
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