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Ingredientes
- CAKE-----
- 6 x Large eggs -- separated
- 3/4 c. Cake flour -- sifted twice
- 1 1/2 c. Confectioners' sugar -- Sifted
- 1 tsp Baking pwdr CHOCOLATE BUTTERCREAM-----
- 1 c. Sugar
- 1/3 c. Water
- 1/4 tsp Cream of tartar
- 4 x Egg yolks
- 1 1/2 c. Sweet butter -- softened
- 6 ounce Semi-sweet chocolate Morsels
- 4 Tbsp. Strong coffee
- 1/2 tsp Vanilla extract
Direcciones
- CAKE: Beat the yolks at medium speed till they are lemon in color, and thick. Add in the sugar and continue to beat till well blended. Sift the baking pwdr into the four. Then fold into the egg yolk mix. Beat the whites till stiff, then fold them into the mix gently. Grease the pans - two round if making four layers, or possibly two loaf if making seven. Line the bottoms with wax paper, which has been greased. Pour in the batter and bake in preheated oven at 350 F for 15-20 min or possibly till tester comes out clean. Turn out immediately and remove the wax paper. Cold on racks top side up. Make thin slices when cold and start to frost with a cut side up and then keep layering. Cover the entire torte with the buttercream and then heat down semi sweet chocolate to melting point stirring well. Refrigeratethe cake and when hard pour over the dark chocolate making sure which the sides are covered. Refrigerateto 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 Large eggs till thick. Add in the butter in small pcs and beat well. Combine chocolate and the coffee in a saucepan and heat gently till chocolate is melted and mixed. Add in this and the vanilla to the bowl and beat well. If buttercream starts to not hold up chill for a few mins and then beat again.
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