French Chocolate Layer Cake
By: Anonymous
Published: Thursday, December 3, 2009 - 2:57am

Ingredients




2 teaspoons Espresso coffee, instant
1/4 cup Water, hot
7 ounces Chocolate, semisweet
2 ounces Chocolate, bitter
4 Eggs, separated
4 ounces Butter
2/3 cup Sugar
1/4 teaspoon Cream of tartar
3/4 cup Cornstarch, sifted
2 teaspoons Espresso coffee, instant
7 ounces Chocolate, semisweet
2 ounces Chocolate, bitter
2 tablespoons Butter

Preparation

1 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. 2 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 about 4 cups each.) 3 Beat the egg yolks and then gradually add about 2/3 cup of sugar until the yolks are thick and lemon colored. 4 Beat butter into the chocolate mixture. Add the chocolate mixture to the egg yolks and stir. 5 Beat the egg whites until foamy. Add the cream of tartar, and then gradually add up to 2 T sugar. 6 Add the sifted corn starch gradually to the chocolate mixture, alternating with the egg whites. The corn starch and egg whites should be folded in to the chocolate mixture. 7 Pour half the batter into each cake pan. Bake on the lower middle level of a preheated 350 degree F. oven until set on the sides. Cool the cake in the pan, and then turn out onto a serving dish. 8 Combine the icing ingredients and ice the cake as you would a normal layer cake. 9 NOTES:* A decadently rich chocolate cake - My mother got this recipe from a radio show about ten years ago. She was intrigued because the cake contains no flour. It is definitely for chocoholics. 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 if you find it too much to eat at one time. 10 Difficulty: difficult. 11 Time: 2 hours. 12 Precision: precise measurement important.