INGREDIENTS

INSTRUCTIONS

FOR THE CAKES: Butter two 9" round cake pans and line the bottoms  with
wax paper, then butter the paper. Dust the pans with flour and  knock
out the excess. Preheat the oven to 350 degrees. In the top of  a
double boiler, heat the chocolate over hot water, stirring, until  just
melted. Remove the pan from the heat and stir in the butter, one
tablespoon at a time. Continue to stir the mixture until smooth. In
the bowl of the mixer, beat the egg yolks until combined. Add 34 cup
of the sugar, a little at a time, and continue to beat the mixture
until it falls in a ribbon when the beater is lifted. Beat in the
melted chocolate mixture, the liqueur and the orange pinch of salt
until frothy. Add the cream of tartar and beat the whites until they
hold soft peaks. Add the remaining 1/4 cup sugar, a little at a time,
and beat the whites until they are stiff. Sift the flour with the
remaining 1/4 teaspoon salt onto a sheet of wax paper. Stir one  fourth
of the whites into the batter. Fold in the remaining whites  and sift
and fold the flour mixture in batches into the egg mixture  until just
combined. Pour the batter into the cake pans, smoothing  the tops, and
bake the layers in the middle of the oven for 30 to 35  minutes, or
until a cake tester inserted into the centers comes out  clean. Let the
cakes cool in the pans on racks for 5 minutes, invert  the cakes onto
the racks, and remove the wax paper carefully. Let the  cakes cool
completely. The cakes form a thin crust that will flake  off.  SEE PART
TWO  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 5040
Calories From Fat: 3013
Total Fat: 355.3g
Cholesterol: 1569.1mg
Sodium: 710.4mg
Potassium: 260.4mg
Carbohydrates: 511.1g
Fiber: 28.5g
Sugar: 201.6g
Protein: 38.1g