Israeli Chocolate Cake With Instant Icing Recipe

Name: Israeli Chocolate Cake With Instant Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces bittersweet chocolate (50 grams); 4 tablespoons cocoa; 1/2 cup water; 1 1/2 cups sugar; 1 cup margarine; 4 eggs (separated); 1 tablespoon rum; 2 tablespoons wine; 1 1/2 cups flour; 3 teaspoons baking powder

Servings: persons

2 ounces bittersweet chocolate (50 grams)
4 tablespoons cocoa
1/2 cup water
1 1/2 cups sugar
1 cup margarine
4 eggs (separated)
1 tablespoon rum
2 tablespoons wine
1 1/2 cups flour
3 teaspoons baking powder

1
In a saucepan on a low flame melt the chocolate, cocoa, water and sugar until the sugar melts.
2
Add margarine (cut into chunks) and simmer on low flame until margarine melts.
3
Mix well.
4
Place in refrigerator until chocolate mixture cools.
5
With a fork beat egg yolks, rum and wine. Add to cooled chocolate mixture.
6
In a seperate bowl, beat egg whites until stiff.
7
Fold in flour and baking powder.
8
Add white batter to 3/4 of chocolate mixture, reserving remaining 1/3 for icing.
9
Pour the cake into an 8 inch by 8 inch pan and bake at 350u00b0F for 30 minutes.
10
While cake is still warm, pour remaining chocolate mixture over it for instant icing.

712

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ounces bittersweet chocolate (50 grams), 4 tablespoons cocoa, 1/2 cup water, 1 1/2 cups sugar, and more.

Yes, Israeli Chocolate Cake With Instant Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Israeli Chocolate Cake With Instant Icing

How did you like this recipe?

Frequently Asked Questions