Egg Cake
Description
This recipe features a classic combination of chocolate, coconut, and nuts, creating a rich and satisfying treat. The process involves boiling sugar syrups to specific temperatures and combining them with melted chocolate and egg whites. The result is a firm, sweet confection that can be cut into squares or shaped into rounds. It is a timeless dessert that showcases the balance of chocolate and coconut flavors.Ingredients
Directions
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Stir the sugar, syrup, glucose and water in a saucepan.
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Heat until the sugar is melted.
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Cover and boil three or four minutes.
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Uncover and boil, stirring often but very gently, until a soft ball may be formed in cold water, or until the thermometer registers 236 F (113°C).
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Set the saucepan on a cake cooler and when the mixture becomes cool, add the fruit (if using) and beat until it becomes thick.
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Turn into pans lined with waxed paper.
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In about fifteen minutes cut into squares.
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Coat these with the "Dot" Chocolate.
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For Chocolate Cocoanut Cakes: Heat the sugar, water and glucose to the boiling point.
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Add the cocoanut and stir constantly while cooking to the soft ball degree, or until a little of the candy dropped on a cold marble may be rolled into a ball.
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Drop, by small teaspoonfuls, onto a marble or waxed paper to make small, thick, rather uneven rounds.
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When cold coat with "Dot" Chocolate melted over hot water and cooled properly.
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For Baker's Chocolate "Divinity": Let the sugar, syrup, glucose and water stand on the back of the range, stirring occasionally, until the sugar is melted.
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Cover and boil five minutes.
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Remove the cover and boil to soft crack, 287 F (142°C), or until when tested in water a ball that rattles in the cup will be formed.
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Add the salt and chocolate and beat over the fire, until the chocolate is melted.
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Pour in a fine stream onto the whites of eggs, beaten dry, beating constantly meanwhile.
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Add the nuts and pour into a pan lined with waxed paper.
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In about fifteen minutes lift the candy from the pan (by the ends of the paper left for the purpose) and cut it into small oblongs or squares.
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Note: The candy must be stirred constantly during the last of the cooking. If removed too soon, return egg whites and all to the saucepan, set this into a dish of boiling water and stir constantly until the mixture thickens, then pour into the pan lined with paper.
Nutrition Facts
Servings 2 cakes
- Amount Per Serving
- Calories 1000.7kcal
- % Daily Value *
- Total Fat 31.5g49%
- Saturated Fat 21.3g107%
- Cholesterol 0.0mg0%
- Sodium 150.0mg7%
- Total Carbohydrate 172.5g58%
- Dietary Fiber 32.2g129%
- Sugars 121.1g
- Protein 15.8g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
chocolate, coconut, dessert, confectionery, egg, sugar, glucose, maple syrup, nuts, baking, boiling, soft ball, soft crack, divinity, coconut cake
