Ingrients & Directions
6 lg Eggs, separated
3/4 c Granulated sugar
1 c Sifted all-purpose flour
1/4 ts Salt
-FILLING AND ICING:
5 oz Unsweetened chocolate (for a
-sweeter icing use
1/4 c Water
1/2 c Granulated sugar
1 tb Dry instant coffee
4 Egg yolks
1/4 lb Unsalted butter room
-temperature, cut into
If you have only two or 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 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 enough the papers will peel off in
one piece; if they don’t, 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 until cool.
The remaining batter may wait uncovered at room temperature, but don’t
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
that the papers touch the cake all around. If you have a cake-decorating
turntable or 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 hot water on moderate heat. Cover until
partially melted, then uncover and stir until completely melted.
Meanwhile, in a small saucepan, mix the water with the sugar and instant
coffee. Place over moderate heat and stir until the sugar is dissolved
and the mixture comes to a boil. Also meanwhile, in the small bowl of an
electric mixer, beat the egg yolks at high speed until 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 the warm melted chocolate and beat only until smooth – it will be
very thick. Now, beating slowly, add the butter, one or two pieces at a
time, and beat well until 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 there will not be enough to cover
the top and sides – this amount is just right if you spread it thin
enough. All the layers should be placed right side up except the top one,
which 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.
Refrigerate for several hours to set the icing. The cake may be cold
when it is served or at room temperature. It should be cut with a sharp,
heavy knife. If you freeze this, chill it until the icing is firm before
wrapping; then thaw overnight or for several hours in the refrigerator
Before serving the top may be covered with small chocolate shavings
which may, if you wish, be coated with a sprinkling of dry powdered
sweetened or unsweetened cocoa.
(Recipe is from _Maida Heatter’s Book of Great Chocolate Desserts_.
This cake may be refrigerated for a day or two or it may be frozen.)
Notes: A lot of work, but anything from Maida Heater will turn out
Per serving: 3139 Calories; 217g Fat (58% calories from fat); 58g
Protein; 294g Carbohydrate; 2183mg Cholesterol; 919mg Sodium