CAKE—–
6 Eggs — separated
3/4 c Cake flour — sifted twice
1 1/2 c Confectioners’ sugar —
Sifted
1 ts Baking powder
CHOCOLATE BUTTERCREAM—–
1 c Sugar
1/3 c Water
1/4 ts Cream of tartar
4 Egg yolks
1 1/2 c Sweet butter — softened
6 oz Semi-sweet chocolate
Morsels
4 tb Strong coffee
1/2 ts Vanilla extract
CAKE: Beat the yolks at medium speed until they are lemon in color, and
thick. Add the sugar and continue to beat until well blended. Sift the
baking powder into the four. Then fold into the egg yolk mixture. Beat the
whites until stiff, then fold them into the mix gently. Grease the pans –
two round if making four layers, or two loaf if making seven. Line the
bottoms with wax paper, that has been greased. Pour in the batter and bake
in preheated oven at 350~F for 15-20 minutes or until tester comes out
clean. Turn out immediately and remove the wax paper. Cool on racks top
side up. Make thin slices when cool and start to frost with a cut side up
and then keep layering. Cover the entire torte with the buttercream and
then melt down semi sweet chocolate to melting point stirring well. Chill
the cake and when firm pour over the dark chocolate making sure that the
sides are covered. Chill to harden. Remove to new plate so drips are not
seen. FROSTING: Mix sugar, water and cream of tartar in a saucepan and
bring to a boil. Boil over med heat for to 234 degree on candy thermometer.
In a large bowl with a mixer beat the eggs until thick. Add the butter in
small pieces and beat well. Combine chocolate and the coffee in a saucepan
and heat gently until chocolate is melted and mixed. Add this and the
vanilla to the bowl and beat well. If buttercream starts to not hold up
refrigerate for a few mins and then beat again.
Yields
1 Servings
