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Title: Catalan Chocolate Cake
Categories: Cakes, Chocolate, Spanish
Yield: 1 Cake

1 tb All purpose flour
1 c Ruby port (a good porto,
-not something cheap)
1 1/4 c Semisweet chocolate (10 oz)
1/4 c Unsalted butter (4 tb)
1/3 c Toasted and ground hazelnuts
2 tb Cocoa powder; +2 ts, up to 3
-tb
1 lg Egg
1/3 c Sugar
1 ts Vanilla extract
1 tb Light corn syrup

If you're not making a children's birthday cake here's a recipe for a
rather unusual but very delicious chocolate cake. As with anything
chocolate, the better the chocolate the better the finished product.
Its name in Catalan means "perfect little Spanish cake". The
following recipe is for a 5x5" pan, double it for a larger amount of
cake but keep them small as they tend to not have the solidity of
regular cakes and if too large will easily break up. However several
small cakes can be put together horizontally or vertically and
frosted. - JL

Preheat the oven to 350°F (180°C).

Grease and flour a 5x5" baking pan.

In a small heavy saucepan over medium high heat, reduce the port to
3 tb (takes 10 to 15 minutes)

In another small saucepan, combine 1/2 cup of the semi sweet
chocolate with the butter and stir over low heat until melted; do not
let the mixture burn. remove from the heat and cool slightly. stir in
2 tb of the port, the ground hazelnuts, the the cocoa powder, and
1 tb of flour. set aside.

In a medium sized bowl, beat the egg and sugar with an electric mixer
until tripled in volume, about 5 minutes.

Fold the egg mixture into the chocolate mixture thoroughly, and pour
into the prepared pan. Bake for 35-40 minutes, or until a toothpick
inserted in the centre comes out with moist crumbs. Place the pan on
a wire rack to fool for 5 minutes. run a knife around the sides to
loosen. Continue to cool for 1 hour, then invert the pan onto a
serving plate.

In a small heavy sauce pan over very low heat. Melt the remaining 3/4
cup of semisweet chocolate. Stir in the remaining port. Add the
vanilla and corn syrup. Remove from the heat and cool until the icing
reaches a good spreading consistency. Spread the icing over the sides
and top of the cake.

Fresh raspberries and whipped cream are very nice to pile on top of
this small cake.

Recipe FROM: <https://web.archive.org/web/20080908025339/
http://www.recfoodcooking.org/sigs/Joseph Littleshoes/
Catalan (Chocolate) Cake.html>

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