Clarification of Answer by
tar_heel_v-ga
on
12 Dec 2002 10:46 PST
glossy...
I am sorry my initial answer didn't meet your needs. I have found the
following all chocolate seven layer cake recipe, though it is a
no-bake cake:
SEVEN LAYER CHOCOLATE CAKE
~~~~~~~~~~~~~~~~~~~~~~~~~~
2 pounds fine semisweet chocolate
1 tablespoon unsalted margarine
8 ounces orange marmalade
2 large eggs
2 tablespoons brandy
1 cup white wine, preferably semisweet
8 matzahs, preferably round
Chopped walnuts
1. In top of double boiler melt chocolate with margarine and marmalade
over
simmering water. Add eggs and whisk until mixture is thick as sour
cream. Add
brandy and remove from heat, continuing to beat until again sour-cream
consistency.
2. Pour wine into large shallow pan and dip in matzahs one at a time
just to
moisten, not to soak. Place matzah on cake plate and coat with a layer
of
chocolate mixture. Repeat layering, frosting sides with chocolate.
Sprinkle with
nuts and let set at room temperature. Serves 6 to 8.
CyberKitchen.com
http://www.cyber-kitchen.com/rfcj/PESACH-CAKESandPIES/Cake_Seven-Layer_Chocolate_No-Bake_-_pareve.html
And this one from Pheast.com, again, no bake:
Ingredients
2 tsp. instant coffee granules
Hot water
Cold water
2 Tbsp. dark rum
1-1/2 cups (3 sticks) unsalted butter, softened
1 pound confectioners' sugar, sifted (I buy a pound box and sift
it--no measuring required!)
1/3 to 1/2 cup sifted unsweetened Dutch process cocoa powder
(depending on level of chocolate desired)
Few grains salt
1 Tbsp. vanilla
2 boxes (7 ounces EACH) Petit Beurre cookies (you'll need 56 cookies
all told)
Optional Garnishes:
Chocolate curls
Additional unsweetened Dutch process cocoa powder
Candied violets
Ready a serving board or platter. The finished "cake" will be about 9
inches long by 4 inches wide by 2-1/2 inches tall. Remember you'll
have to slice the cake on the board or platter; I prefer to use
something rectangular and without sides. I also line my board with
aluminum foil, but this is optional. Have ready the Petit Beurre
cookies.
In a 1 cup liquid measuring cup, dissolve the coffee in a small amount
of hot water. Add cold water to the 1/2 cup mark. Add rum; pour into
small dish (with sides). The dish must be able to accomodate one Petit
Beurre, and the coffee-rum mixture in the dish must be deep enough so
that the Petit Beurre can be completely submerged in it. Cover tightly
and set aside at room temperature. In large bowl of electric mixer
fitted with whisk beater, beat softened butter at medium speed until
creamy. Gradually add sifted confectioners' sugar, cocoa powder, and
salt. Be sure to scrape bowl and beater(s) with large rubber spatula
often. When all dry ingredients are added, increase speedto high; beat
until fluffy. Add vanilla at a low speed. If necessary to achieve good
spreading consistency, add a small amount of the coffee-rum mixture, a
bit at a time.
Oneat a time, dip each Petit Beurre in the coffee-rum mixture, holding
it under the liquid for a couple of seconds. Do not submerge the Petit
Beurres for so long that they become soggy. Each layer of the "cake"
will consist of eight dipped cookies in a four-by-two pattern; the
cookies should be touching one another. As you put each dipped cookie
into place, you'll be able to see the cookies absorbing the
coffee-rum. When you have formed the first cookie layer of eight,
frost the top. I use as much frosting as I can pile onto a tablespoon
(not a measuring tablespoon). An offset spatula is a big help for
this. Spread the frosting right to the edges of the cookie layer.
Don't use too much frosting, though, or you won't have enough to go
around.
Repeat the dipping, layering, and frosting of the cookies. As you put
a dipped cookie on top of a frosted layer, press it in slightly. If
necessary, straighten the sides of the "cake" with your hands. When
you've built up seven cookie layers, frost the top and sides of the
"cake" with the remaining frosting. If desired, gently pat chocolate
curls onto the top and long sides of the finished "cake". Chill at
least 6 hours (or overnight), covering tightly when frosting is set.
To serve, remove cake from refrigerator. Allow to stand at room
temperature, still covered, for about 20 minutes. To slice, use a
large, sharp, heavy knife; press it down firmly through the "cake". I
like to make slices about 1/2 inch thick, but you can make them
thinner. Transfer each slice to a serving plate. If desired, dust a
little unsweetened Dutch process cocoa powder around the edges of the
plate for decoration, and/or top each slice with a candied violet or
two. Store any leftovers in refrigerator, tightly covered, for up to 5
days.
http://www.pheast.com/desserts/recipes/zonis_SevenLayerIceboxCake8-01.html
As a side note, I did find the following 7 layer cake that comes from
Carnegie Deli and I can't think of anything more New York than that.
If you see the picture, you will see that the cake is yellow:
http://www.stockyards.com/products.asp?dept=179
Hope this better meets your needs.
Bon Apetit!
-THV
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