Arizona Princess Cake
- Cake:
- 1/2 cup minced soft dried apples
- 1/3 cup tequila
- 8 ounces bittersweet or semi sweet choc. finel chopped
- 1/2 cup usalted butter
- 3 eggs, seperated, room temp
- 2/3 cup sugar
- 1/4 cup flour
- 2/3 cup finely chopped toasted pecans
- Pinch of cream of tartar.
- Glaze:
- 8 ounces bittersweet chocolate
- 1/2 cup butter (unsalted)
- 1 tbsp corn syrup
- 1/2 cup chopped toasted pecans
- 12 pecan halves.
- Preheat oven to 375. Grease an 8" pan. Line with parchment. Dust with flour tapping out excess. Melt chocolate and butte in double boiler. Cool to lukewarm. beat egg yolks with 1/3 cup sugar in large bowl till pale yellow and slowly dissolving ribbon forms when beaters are lifted. Mix in chocolate, flour and pecans. Mix in apples and any tequila left. Beat egg whites and cream of tartar till soft peaks form Gradually add 1/3 cup of sugar and beat until stiff and shiny. Fold 1/3 egg whites into choc. to lighten;fold in remaining white and pour into pan Bake 40 min. or till tester is clean. It sinks as it cools- press down the edges.
- Glaze:
- Invert cake on a 8" cardboard disc. eel paper. Set rack over baking sheet Place cake. Melt choc. and stir all ingredients till smooth. Cool till thich to spread (10 min) Spread glaze in a thin coat. Refridgerate. Rewarm glaze and spread again. When almost set press in pecan pieces and decorate top with halves.
apples, tequila, bittersweet, butter, eggs, sugar, flour, pecans, cream of tartar, bittersweet chocolate, butter, corn syrup, pecans, pecan
Taken from www.epicurious.com/recipes/member/views/arizona-princess-cake-50095762 (may not work)