1 Tbs (15 ml) butter, softened
12 egg yolks
1 cup (250 ml) confectioner's (powdered) sugar
6 oz (170 g) semisweet chocolate, melted
1/2 cup (125 ml) milk
2 Tbs (30 ml) Metaxa* or brandy (optional)
2 tsp (10 ml) vanilla extract
1 lb (450 g) walnuts, ground or chopped very fine
1/4 cup (60 ml) dry bread crumbs
2 tsp (10 ml) cinnamon
1/2 tsp (2.5 ml) baking powder
1/2 tsp (2.5 ml) salt
12 egg whites
For the topping:
1 cup (250 ml) heavy cream, chilled
1/4 cup (60 ml) confectioner's (powdered) sugar
12 candied cherries, halved (optional)
*Metaxa is a distilled spirit from Greece.
Instructions:
Coat the bottom and sides of a 9x13x2 inch (approx. 22x32x5 cm) baking dish
with the butter and set aside. In a large mixing bowl beat the egg yolks
and the sugar until the mixture is light and thick. Add the chocolate,
milk, optional Metaxa, vanilla extract, nuts, bread crumbs, cinnamon,
baking powder, and salt and beat until thoroughly combined. In a separate
mixing bowl beat the egg whites until they form stiff peaks. Fold the egg
whites into the cake mixture, using a rubber spatula and an under-and-over
motion rather than a stirring motion. Pour the batter into the buttered
baking dish and bake in a pre-heated 350F (180C) oven for 40 minutes. Cool
the cake to room temperature, then cut diagonally into 2 inch (5 cm)
diamond shapes.
For the topping, whip the cream in a large chilled bowl until it begins
to thicken. Add the sugar gradually as you continue to beat the cream. Beat
until it forms soft peaks. Pipe the whipped cream on top of the cooled
cakes, or drop in mounds from a spoon. Top with the optional cherry halves.
Makes about 2 dozen 2 inch (5 cm) cakes.
