Chocolate Flake Cake

• 3/4 c. granulated sugar
• 5 large eggs
• 1 1/4 c. sifted cake flour
• 1/4 c. clarified butter (tepid)
• Tia Maria
• pastry cream
• chocolate flakes

1. Preheat oven to 350u0b0.
2. Lightly butter and flour 8 1/2-inch spring-form cake pan.
3. Place sugar in stainless steel bowl; set over saucepan half filled with hot water.
4. Add eggs.
5. Over low heat with water simmering whisk for 4 to 5 minutes.
6. Use electric hand mixer if desired.
7. Mixture should become quite thick and expand in volume.
8. When cream forms ribbons, transfer bowl to counter.
9. Sift 1 cup of flour over bowl; fold in using spatula until all traces are gone.
10. Sift in rest of flour and fold using spatula.
11. Gradually add butter while folding.
12. All traces of butter must be incorporated.
13. Pour batter into cake pan and bake in middle of oven 35 to 40 minutes or until cake is done.
14. Let stand for 5 minutes, then unmold and finish cooling on wire rack.
15. When cool, slice off layer, sprinkle Tia Maria over bottom layer and cover with pastry cream.
16. Replace top layer, sprinkle with more liqueur and ice outside of cake with remaining cream.
17. Top with chocolate flakes; chill for two hours.

sugar, eggs, cake flour, clarified butter, tia maria, pastry cream, chocolate flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1035506 (may not work)