TO MAKE THE CAKE
6 oz Unsalted butter; (1 1/2
6 oz Unsweetened baker’s
6 lg Eggs
3 c Sugar
1/2 ts Salt
1 tb Vanilla extract
1 1/2 c All-purpose flour
FOR THE ICING
1 1/2 c Sugar
2 tb Instant coffee
1 c Heavy cream
5 oz Unsweetened baker’s
4 oz Unsalted butter
1 tb Vanilla extract
Chopped toasted pecans or
TO MAKE THE CAKE: In the top of a double boiler, over hot water, melt 6
ounces of the butter with the 6 ounces of unsweetened chocolate. When this
is melted, remove it from the heat and transfer the mixture to a mixing
bowl to cool to room temperature. While the chocolate and butter are
cooling, lightly butter the bottoms of two 9-inch round cake pans and line
the bottoms with parchment baking paper.
Preheat the oven to 350? F. When the chocolate is cool, add the eggs,
sugar, salt and vanilla and whisk together until well combined. Stir in the
flour and pour the batter into the prepared baking pans and bake for 35
minutes or until a toothpick, when inserted in the middle, comes out clean.
Remove the cakes from the oven and cool them in the pans for 30 minutes.
With a knife, loosen the edges of each of the cakes from the pans and turn
them out onto a cake rack to cool completely.
TO MAKE THE ICING: While the cakes are baking, prepare the icing. In a
small saucepan combine the sugar, instant coffee and heavy cream. Bring
this to a boil, and boil gently for 6 minutes. Remove from the heat and add
the unsweetened chocolate. After the chocolate has melted, add the butter
and vanilla and cool to room temperature.
TO PUT THE CAKE TOGETHER: Set one of the cakes top side up on a plate and
cover with a bit of icing. Set the second layer upside down so the bottom
is facing up and ice the top and sides. Pat the chopped nuts onto the sides
of the cake and center some in the middle of the top layer. Refrigerate the
remaining icing until firm. Transfer the icing to a piping bag fitted with
a rosette tip and pipe rosettes around the edges. Store the cake in the
refrigerator, but bring it back to room temperature before serving.