louann@decwrl.dec.com (Louann Smith) (12/14/90)
FRENCH CHOCOLATE LAYER CAKE
Cake:
2 tsp instant espresso coffee
1/4 cup hot water
7 oz semisweet chocolate
2 oz bitter chocolate
4 eggs, seperated
4 oz butter
2/3 cup sugar
1/4 tsp cream of tartar
3/4 cup sifted corn starch
Frosting:
2 tsp instant espresso coffee
7 oz semisweet chocolate
2 oz bitter chocolate
2 tbsp butter
Combine espresso, hot water, semisweet chocolate, and bitter chocolate
in double boiler filled with hot water and cover. Without applying
additional heat, melt the chocolate.
Butter two layer-cake pans, lay a sheet of waxed paper in each, and
dust the pans with flour. (The pans should be able to hold 4 cups
each.)
Beat the egg yolks and then gradually add 2/3 cup of sugar until the
yolks are thick and lemon colored.
Beat butter into the chocolate mixture. Add the chocolate mixture to
the egg yolks and stir.
Beat the egg whites until foamy. Add the cream of tartar, and then
gradually add up to 2 tbsp sugar.
Add the sifted corn starch gradually to the chocolate mixture,
alternating with the egg whites. The corn starch and egg whites should
be folded into the chocolate mixture.
Pour half the batter into each cake pan. Bake on the lower middle
level of a preheated 350 deg. F oven until set on the sides. Cool the
cake in the pan, and then turn out onto a serving dish.
Combine the icing ingredients and make the icing in a double boiler
filled with hot water using the same method as before. Ice the cake as
you would a normal layer cake.
Notes:
Although it is a two-layer cake, it is only about 3-4 inches thick when
it's done, and has the consistency and density of a chocolate candy
bar. It can be frozen it you find it too much to eat at one time.
Enjoy!
Lou Ann Smith