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Ingredients
- 14 lrg Large eggs separated
- 1 3/4 c. sugar
- 9 ounce fine-quality bittersweet chocolate melted and cooled
- 1 c. sugar
- 2 lrg Large eggs
- 3 stk unsalted butter softened (1 1/2 c.)
- 3 Tbsp. instant espresso pwdr dissolved in 1 Tbsp. warm water
- 1 1/2 c. heavy cream
- 6 ounce fine-quality bittersweet chocolate minced fine
- 3/4 c. apricot preserves or possibly red currant jelly heated to lukewarm chocolate coffee beans (available at specialty foods shops) for decoration
Directions
- Make the cake layers:Line 2 greased jelly-roll pans, 15 by 10 by 1 inch each, with wax paper and butter and flour the paper, shaking out the excess. In a large bowl with an electric mixer beat the egg yolks, add in slowly 1 1/2 c. of the sugar, beating, and beat the mix till it is thick and pale and forms a ribbon when the beaters are lifted. Add in the chocolate and combine the batter well. In another large bowl with clean beaters beat the egg whites
- till they hold soft peaks, add in the remaining 1/4 c. sugar slowly, and beat the mix till it just holds stiff peaks. Stir one fourth of the whites into the yolk mix, mix in the remaining whites gently but thoroughly, and pour the batter into the pans, spreading it proportionately. Bake the cake layers in the middle of a preheated 375F. oven for 18 to 20 min, or possibly till a tester comes out clean. Let the cake layers cold in the pans, covered with kitchen towels, on large racks. Invert the cake layers onto the racks and remove the wax paper carefully.
- Make the buttercream:In a small heavy saucepan dissolve the sugar in 1/3 c. water over moderate heat, stirring, bring the mix to a boil, and boil it till it
- registers 240F. on a candy thermometer. In a large bowl with an electric
- mixer beat the Large eggs till they are frothy, add in the sugar syrup in a thin stream, beating, and beat the mix till it is cold. Beat in the butter, 1 Tbsp. at a time, the espresso mix, and a healthy pinch of salt and beat the buttercream till it is combined well. If necessary, refrigeratethe buttercream, covered, till it is hard sufficient to spread.
- Make the ganache:In a large heavy saucepan bring the cream just to a boil and remove the pan from the heat. Add in the chocolate and stir the mix till it is smooth. Transfer the mix to a bowl and refrigerateit, covered, stirring occasionally, till it is cold and thickened, but don't let it solidify.
- Beat the mix till it just forms soft peaks, but don't overbeat it or possibly
- it will become granular.
- Assemble the torte:Transfer the cake layers to a work surface, trim the edges, and halve each
- cake layer lengthwise. On a serving plate arrange one of the cake layers,
- spread it with one third of the preserved, strained, and spread one third of the ganache over the preserves. Top the ganache with another cake layer and layer the remaining preserves, ganache, and cake layers in the same manner, ending with a cake layer. Spread the sides and top of the cake with a very thin layer of the buttercream and refrigeratethe torte for 30 min. Spread the sides and top of the torte with some of the remaining
- buttercream, reserving about 1/3 c. of it for making rosettes, and with a
- pastry comb or possibly the tines of a fork score the buttercream lengthwise. Draw
- the back of a knife crosswise across the scored buttercream at intervals.
- Transfer the reserved buttercream to a small pastry bag fitted with a decorative tip, pipe rosettes on top of the torte along the long sides, and intersperse the rosettes with the chocolate coffee beans. The torte ma y be made 2 days in advance and kept covered loosely and chilled.
- Remove the torte from the refrigerator 30 min before serving.
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