41 once square unsweetened chocolate
¾ cup ( 1 ½ sticks) butter
2 cups sugar
1 tsp baking powder
1 tsp vanilla extra
1 ½ cup flour
1 cup walnuts, chopped
1 ½ cup whipping cream
81 once square semisweet chocolate
1 table spoon vegetable oil
Note: preheat the oven to 35o F. Line 28 inch cake pans with wax paper and grease the paper.
a. Melt the chocolate and butter together in the top of a double boiler, or in a heatproof bowl set over a saucepan of hot water.
b. transfer to mixing bowl and stir in the sugar. add the eggs and vanilla mix until well blended.
c. sift over the flour and baking powder. stir in the walnuts.
d. divide the batter between the prepared pans spread level.
e. bake until a cake tester inserted in the center comes out clean, about 30 minutes. let stand 10 minutes, then unmold and transfer to a rack.
f. when the cakes are cool, whip the cream until firm. with a long serrated knife, carefully slice each cake in half horizontally.
g. sandwich the layers with some of the whipped cream and spread the remainder over the top of the cakes. Refrigerated until needed.
h. for the chocolate curls, melt the chocolate and oil and top of a double boiler or bowl set over hot water. transfer to a non porous surface.
Spread to a 3/8 inch thick rectangle. just before the chocolate sets, hold the blade of a straight knife at an angle
to the chocolate and scrape across the surface to make curls, place on top of the cake.
Serves 8-10 person