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Ingredients
- 1 box (about 18 1/4-ounces)Swiss-chocolate cake mix
- Chocolate-Custard Filling
- 1/3 cup cornstarch
- 1/2 cup sugar
- 2 cups milk
- 4 large egg yolks slightly beaten
- 2 ounces semisweet chocolate
- 1 teaspoon vanilla extract
- 2/3 cup apricot jam**
- 2 cups almonds slices, toasted
Preparation
Step 1
(** or jam of your choice)
Preheat oven to 350F (175C). Grease and flour 3 round 8- or 9-inch cake pans. Prepare cake mix according to
package directions. Spoon batter evenly into prepared pans. Bake 25 to 30 minutes or until a wooden pick
inserted in center comes out clean.
Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.
To make filling, in a medium saucepan, combine cornstarch, sugar and milk; stir until blended. Add egg, 1 yolks; beat until blended. Stirring constantly, cook over
low heat until mixture thickens. Add chocolate; stir until melted. Stir in vanilla. Pour into a medium bowl; cover surface with waxed paper. Cool to room temperature.
Refrigerate 1 to 2 hours or until ready to use.
To complete, place 1 cake layer, bottom-side up, on a platter or cake plate. Spread 1/2 of custard mixture over
top. Add a second cake layer, bottom-side up; spread with remaining custard mixture. Add remaining cake
layer, top-side up. Refrigerate cake.
Press jam through a sieve into a small saucepan. Stir over low heat until jam
melts; cool slightly. Brush melted jam over cake. Reserve
1/2 cup sliced almonds. Lightly press remaining almonds
around side of cake. Decorate top with reserved almonds.
Refrigerate until ready to serve. Makes 1 cake.
Note: If only 2 cake pans are available, bake cake in 2 layers according to package directions. Split 1 layer horizontally, making 3 cake layers. Proceed as directed above, placing thick layer in center of cake.