1/4 c Rum
2 c Fresh pumpernickel crumbs
6 Eggs; separated
1 pn Salt
1 c Sugar
1 ts Vanilla
1/4 c Walnuts; finely grated
3/4 c Grated semisweet chocolate
1 1/2 c Heavy cream; whipped,
-sweetened, flavored with
-rum
Recipe from Paula’s Peck’s The Art of Fine Baking (1961)
Set oven at 350 degrees. Grease bottom, but not the sides, of a deep,
9-inch tube pan. Pour rum over bread crumbs. Set aside. Beat egg whites
with salt until they hold soft peaks. Add sugar, a tablespoon at a time,
beating well after each addition.. Beat for at least 5 minutes, or until
egg whites are very firm. Stir yolks with a fork to break them up. Add
vanilla. Fold 1/4 of the whites into the yolks. Pour these over remaining
egg whites. Add bread crumb mixture, nuts, and grated chocolate. Carefully
fold all together. Pour into prepared pan. Bake 50-60 minutes or until top
of cake is brown and springy to the touch. Let cool in pan before removing.
It will shrink quite a bit. Serve with sweetened whipped cream flavored
with rum.
Yields
1 Servings