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French Chocolate Layer Cake

Author/Submitted by: Aviva Garrett Santa Cruz, California, USA
Servings: 1
Categories: Cakes / Chocolate / Desserts

10  ml  instant espresso coffee
60  ml  hot water
200  g  semisweet chocolate
60  g  bitter chocolate
4    eggs, separated
120  g  butter
125  g  sugar
1  ml  cream of tartar
120  g  sifted corn starch
10  ml  instant espresso coffee
200  g  semisweet chocolate
60  g  bitter chocolate
30  g  butter

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 1 liter each.) 3. Beat the egg yolks and then gradually add 125 g 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 25 g 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. 8. Bake on the lower middle level of a preheated 175 C oven until set on the sides. 9. Cool the cake in the pan, and then turn out onto a serving dish. 10. Combine the icing ingredients and make the icing as per Step 1. Ice the cake as you would a normal layer cake. Author's Notes: 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 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. Difficulty : difficult. Precision : precise measurement important.

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