Chocolate Cake with Cream Filling

Name: Chocolate Cake with Cream Filling (Bizcocho de Chocolate)
Cuisine: Puerto Rican
Ingredients: 2½ teaspoons baking powder; 2 cups sifted cake flour; 3 ounces (3 squares) unsweetened chocolate; 1¼ cups sugar; ¼ pound butter; ½ teaspoon salt; ¼ teaspoon baking soda; 2 egg yolks, lightly beaten; 1 teaspoon vanilla extract; ½ cup sugar; ¼ cup flour; ¼ teaspoon salt; 1½ cups milk; 2 eggs; 1 cup milk, mix together; 1 teaspoon vanilla extract, mix together; Chocolate Icing

Bizcocho de Chocolate

Preparation info

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

Cake

3 ounces (3 squares) unsweetened chocolate

Americas
Caribbean
Cake
Vegetarian
Puerto Rico

Method

Melt chocolate in saucepan over simmering water. Preheat oven to 350°F.
Sift together dry ingredients included in B 3 times.
Cream butter and gradually beat in sugar. Add eggs and beat well. Add melted chocolate. Stir in