| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 30 |
g |
Flour |
| 50 |
g |
Potatoe starch |
| 3 |
|
Eggs |
| 150 |
g |
Sugar |
|
|
Buttar for mold |
| 250 |
g |
Semi-sweet chocolate |
| 4 |
|
Egg yolks |
| 6 |
ts |
Sugar |
| 150 |
g |
Butter |
| 2 |
ts |
Rum |
| 2 |
ts |
Strong coffee |
| 100 |
g |
Butter |
| 2 |
|
Egg yolks |
| 3 |
ts |
Sugar |
| 2 |
ts |
Rum |
| 2 |
ts |
Strong coffee |
| 1 |
ts |
Instant coffee |
INSTRUCTIONS
Preparation: 1 hour
Cooking: 10-12 min
Work: For the pastery--Seperate yolks from whites. Mix yolks with 100 g
sugar and beat 'till you get a pale cream, add slowly flour and starch.
Beat whites to a peak, during the preparation add 50 g sugar. Ad the whites
to the cream, carefully. Heat the oven 300 degrees. Butter the mold, put
the dough and smoothe the top. Put it in the oven for 10-12 min.
For the Chocolate Cream--Melt the chocolate in a pan with the coffee, use a
double boiler. Let cool. In a bowl mix yolks and sugar well. Put the butter
in a warm bowl and mix 'till creamy. Add the yolks/sugar and chocolate. Mix
well. Add rum.
When the cake is cooked, wet 2 pieces of cheese cloth (squeeze them out
please). Unmold the cake on one and cover with the other. Let cool
completely.
For the Coffee Cream--Work the yolks with sugar. Mix instant coffee and
rum.
In a warm bowl mix butter until creamy. Add yolks and coffee/rum mixture.
Cover the cold cake with a thick layer of chocolate cream, roll tightly.
The the ends on a slant to make it look like a cut log. Save the cut pieces
and put them on top (to look like knots).
Cover with the coffee cream, make design with a fork (the wood look).
Decorate with marzipan mushrooms, etc. Keep it in a cool place, but do not
refridgerate.
Tip: The mold for the cake can be a good cookie pan with a rim around it.
Posted to FOODWINE Digest 12 Dec 96
From: Paula Laurita <PLaurita@AOL.COM>
Date: Thu, 12 Dec 1996 19:14:23 -0500
A Message from our Provider:
“Lonely? No one understands like Jesus”