Free Online Recipes

Sign Up login

Baci Cake Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Baci Cake

Category   Desserts - Breads
Sub Category   None
Servings   8-10

8 oz semisweet chocolate, chopped
1/2 lb (2 sticks) butter, cut into small pieces
1 C sugar
6 large eggs, separated
2 T dark rum
1 1/2 C skinned toasted hazelnuts, finely chopped
Pinch of salt
6 oz bittersweet chocolate, chopped
2 T butter
2 T chopped toasted hazelnuts for garnish

Preheat oven to 350. Grease and flour 9x2 round cake or springform pan. Tap out excess flour. Melt chocolate in double boiler until smooth. Let cool.
In large mixer bowl, beat butter & sugar until light and fluffy, about 3 mins. Add egg yolks and rum and beat until smooth. With rubber spatula, stir in melted chocolate and hazelnuts. In another large bowl, bear egg whites and salt on medium until foamy then high until soft peaks form.
Fold a large scoop of egg whites into chocolate then gradually fold in the remainder. Scrape batter into pan. Bake 55 minutes or until cake is firm around edge but still soft in center. Cool on wire rack for 10 minutes. Unmold onto the rack and cool completely, upside down. Arrange 4 strips of wax paper on serving plate and slide cake (still upside down) onto strips.
To make glaze, combine chocolate and butter in double boiler and stire until smooth. Pour glaze over cake letting some spill over the sides. Smooth the sides and top of the cake. Sprinkle hazelnuts over the top. Cover with a large overturned bowl and refrigerate until 1 hour before serving.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Baci Cake recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.