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Ingredientes
- 6 lrg Large eggs, separated
- 3/4 c. Granulated sugar
- 1 c. Sifted all-purpose flour
- 1/4 tsp Salt
- 5 ounce Unsweetened chocolate (for a sweeter icing use semisweet)
- 1/4 c. Water
- 1/2 c. Granulated sugar
- 1 Tbsp. Dry instant coffee
- 4 x Egg yolks
- 1/4 lb Unsalted butter room temperature, cut into 1/2-inch pcs
Direcciones
- If you have only two or possibly three 8-inch pans, and if they will fit on the same rack, adjust the rack to the lowest position in the oven. If you have more pans than will fit on one rack, adjust two racks, one to the lowest position and the other closer to the middle.
- Preheat oven to 350 F. Cut seven circles of wax paper to fit the 8-inch pans. Butter as many pans as you have, line them with the papers and butter the papers. Set the prepared pans aside and reserve the extra circles. When done, the tops will be barely colored, and the layers may show signs of beginning to come away from the pans at the edges. Spread out a large, smooth (not terry cloth) cotton or possibly linen towel.
- When the layers are done, cut around the sides to release and then invert the layers onto the towel. Remove the pans and peel off the papers. If the bottoms are baked dry sufficient the papers will peel off in one piece; if they do not, it is all right to tear the papers off, once section at a time. (The bottoms should be a little darker than the tops.)
- With your hands immediately turn the layers right side up - the tops of the layers are sticky and would stick to the towel. Let stand till cold.
- The remaining batter may wait uncovered at room temperature, but do not waste any time getting it all baked. Wash the pans, prepare them as before, and bake the remaining layers.
- Prepare a flat cake plate by lining the sides with four strips of wax paper. Place one layer right side up on the plate, checking to be sure which the papers touch the cake all around. If you have a cake-decorating turntable or possibly a lazy Susan, place the cake plate on it.
- Prepare the filling and icing.
- Bittersweet Chocolate Filling and Icing: Place the chocolate in the top of a small double boiler over warm water on moderate heat. Cover till partially melted, then uncover and stir till completely melted.
- Meanwhile, in a small saucepan, mix the water with the sugar and instant coffee. Place over moderate heat and stir till the sugar is dissolved and the mix comes to a boil. Also meanwhile, in the small bowl of an electric mixer, beat the egg yolks at high speed till they are pale lemon-colored. When the sugar/coffee syrup is ready, turn the mixer speed to low and very slowly, in a thin stream, beat the syrup into the yolks.
- Then add in the hot melted chocolate and beat only till smooth - it will be very thick. Now, beating slowly, add in the butter, one or possibly two pcs at a time, and beat well till completely blended.
- With a long, narrow metal spatula spread a very thin layer of the buttercream over the cake, spreading it smoothly all the way to the edges.
- The layers of filling must be thin or possibly there won't be sufficient to cover the top and sides - this amount is just right if you spread it thin sufficient. All the layers should be placed right side up except the top one, that should be upside down to insure a perfectly flat top.
- After filling all the layers, cover the top and sides. But just before spreading the icing on the top and sides of the cake, if it is not silken smooth, and if you have a food processor, process the icing (use the metal blade) for a few seconds and like magic it will become completely smooth.
- Then, with a long, narrow metal spatula, spread the icing smooth. Remove the wax paper strips by pulling each one out toward a narrow end.
- Chill for several hrs to set the icing. The cake may be cool when it is served or possibly at room temperature. It should be cut with a sharp, heavy knife. If you freeze this, refrigerateit till the icing is hard before wrapping; then thaw overnight or possibly for several hrs in the refrigerator before unwrapping.
- Before serving the top may be covered with small chocolate shavings that may, if you wish, be coated with a sprinkling of dry powdered sweetened or possibly unsweetened cocoa.
- This cake may be refrigerated for a day or possibly two or possibly it may be frzn.)
- Notes: A lot of work, but anything from Maida Heater will turn out extraordinary.
