INGREDIENTS

INSTRUCTIONS

For the cake: Beat eggs with sugar at high speed 5 minutes. Sift
together cake flour, all purpose flour, baking powder and cocoa; fold
into egg batter. Pour batter into a greased and floured 10 inch pan.
Bake at 350 degrees about 1 hour or until cake begins to separate  from
sides of pan. Remove cake from the pan while still warm. Wrap in
plastic wrapping and place in the freezer.  For the Butter Cream: Place
sugar and egg whites in the top of a  double boiler and heat until
sugar dissolves. Beat at high speed  until meringue forms peaks.
Gradually add softened butter and  continue whipping. Then add vanilla
and melted chocolate until well  blended.  For the Whipped Cream
Frosting: Combine cream, sugar, and vanilla;  whip at high speed until
stiff peaks form.  To assemble cake: Slice frozen cake horizontally
into thirds. Spread  one third of the butter cream on the top of the
first layer. Place  the second layer above that and spread one third of
the butter cream  on top, reserving the remaining one third butter
cream for  decoration. Place the third layer of the cake in place.
Cover entire  cake, including sides, with the whipped cream frosting.
Decorate top  center of cake with shaved bits of semisweet chocolate.
Using a  pastry bag with a medium star tip, make rosettes around the
circumference of the cake using the remainder of the butter cream.
Finally, place chocolate square around the side of the cake. To make
chocolate squares, spread a thin layer of melted semisweet chocolate
onto waxed paper then place in refrigerator to harden. Cut chocolate
into 1 1/2 inch square. Editor's note: To dress this cake up, try
making a chocolate ruffle for the perimeter of the cake top. At The
World Square we simply melt Callebaut semisweet chocolate, add a
little shortening, coat a baking sheet, refrigerate it for a short
while, then grab a putty knife (some of our favorite kitchen tools  are
ones discovered at local hardware shops!) and work the blade so  the
chocolate forms almost a fan shape as it is scaped from the  baking
sheet surface. It takes a little practice but the effect is  well worth
the effort. Another idea: Instead of square shaped  chocolate cut-outs,
use a heart shaped cookie cutter to give your  cake a classic Valentine
look.  Notes: Rich and chocolately you can prepare this cake in a
conventional round shaped pan or a pretty heart shaped one for that
special occasion! If you have don't have a heart shaped pan handy,
don't fret. Simply substitute one square and one round pan and  prepare
two cakes. Slice the round layer in half and arrange the  halves on one
side of the square cake to form a heart. Ice as usual !  Recipe by:
Chocolate Sunday  Posted to recipelu-digest Volume 01 Number 586 by
RecipeLu  <recipelu@geocities.com> on Jan 23, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7663
Calories From Fat: 3729
Total Fat: 429.2g
Cholesterol: 1881mg
Sodium: 1500.8mg
Potassium: 1304.5mg
Carbohydrates: 942.4g
Fiber: 21.4g
Sugar: 708.5g
Protein: 78.7g