Bruno's Cake Recipes

Bruno’s Chocolate Nut Cake

6 oz. almonds
6 oz. semi-sweet chocolate chips
6 oz. sugar
6 eggs
6. oz. butter (1 ½ sticks)

  • Melt chocolate and butter.

  • Beat egg yolks and sugar.

  • Beat egg whites separately

  • Stir nuts in egg yolk mixture, then stir cooled chocolate and butter in.

  • Fold in egg whites.

Line spring-form pan with butter and bread crumbs. Bake at 350 for about 50 minutes to one hour.
If desired, spread top with raspberry jam after it is cooled.

ICING

½ c. heavy cream
2 t. pulverized instant espresso coffee or coffee liquor
8 oz. sweet chocolate or chips

  • Put the cream in a pan and add coffee. Bring to a slow boil.

  • Add the chocolate and stir gently until chocolate is melted and smooth. If there are any lumps, put the sauce through a fine strainer.

  • Let the glaze cool briefly until it is spreadable. Spread on the cake.

Bruno’s Nut Cake

8 eggs, separated
1 ¼ c. sugar
2 c. ground nuts (walnuts, pecans, hazelnuts, or combo)
½ t. instant coffee
1 T bread crumbs
2 T brandy
Apricot jam
Whipped cream

  • Beat egg yolks very well.

  • Add sugar, beating until thick and light in color.

  • Add the ground nuts, coffee, bread crumbs, and brandy. Mix well.

Preheat oven to 350 degrees.

  • Beat egg whites until stiff but not dry. Fold into the nut mixture.

Grease a 9-in. spring form pan and dust with bread crumbs. Pour in batter.

Bake 40 minutes, or until a cake tester comes out clean.
Cool and remove sides of spring form pan.

If desired, spread apricot jam on the top of the cake, and cover with whipped cream.

Bruno’s Viennese Poppyseed Cake

1 c. poppyseeds
¾ c. milk
1 t. vanilla
1 ½ c. flour
2 t. baking powder
½ t. salt
7 large eggs, separated
1 c. butter
2 c. sugar

  • Soak poppyseeds in a small bowl with milk for 15 minutes.

  • Add vanilla

  • Combine flour, baking powder, and salt.

  • In another bowl, beat egg whites until shiny and stiff. Set aside.

  • Beat butter until very creamy. Add sugar gradually, continuing to beat.

  • Add yolks one at a time, beating well after each.

  • Add flour mixture alternately with milk mixture. Stir lightly.

  • Fold in beaten egg whites.

Bake in prepared (butter and breadcrumbs) spring-form or angel pan at 350 degrees.

ICING:

Approximately 1/8 c. milk, ½ t. vanilla, 1 c. powdered sugar. Pour over cake.

Natalie Fiol