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Deep-chocolate Torte With Coffee Buttercream

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Grains Chocolate, Desserts 1 Servings

INGREDIENTS

Cake layers:
14 Eggs, separated
1 3/4 c Sugar
9 oz Bittersweet chocolate, melte
and cooled
Buttercream:
1 c Sugar
2 Eggs
1 1/2 c Unsalted butter, softened
3 T Instant espresso, dissolved
1 T Hot water
Ganache:
1 1/2 c Heavy cream
6 oz Bittersweet chocolate, chopp
d fine
Assembly:
3/4 c Apricot preserves, heated to
ukewarm
Chocolate coffee beans for d
coration

INSTRUCTIONS

n
Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and
butter and flour the paper, shaking off excess. In a large bowl with
an electric mixer, beat the egg yolks. Add slowly 1-1/2 cups sugar,
beating, and beat the mixture until it is thick and pale and forms a
ribbon. Add the chocolate and combine the batter well.  In another
large bowl with clean beaters, beat the egg whites until  they hold
soft peaks.  Add the remaining 1/4 cup sugar slowly, and  beat until
whites hold stiff peaks. Stir a fourth of the whites into  the yolk
mixture, fold in remaining whites gently but thoroughly, and  pour the
batter into the pans, spreading it evenly. Bake the cake  layers in the
middle of a preheated 375f oven for 18-20 minutes or  until pick test.
Let cake layers cool in the pans, covered with  kitchen towels on large
racks. Invert the cake layers onto the racks  and remove the wax paper
carefully.  Buttercream:      In a small heavy saucepan, dissolve sugar
in 1/3 cup  water over moderate heat, stirring. Bring mixture to a
boil, and boil  it until it registers240f on a candy thermometer.  In a
large bowl with an electric mixer, beat eggs until they are  frothy.
Add sugar syrup in a thin stream, beating, and beat the  mixture until
it is cool.  Beat in the butter, one Tbsp at a time.  Beat in expresso
powder and a pinch of salt.  Beat the buttercream  until it is combined
well. If necessary, chill the buttercream,  covered, until it is firm
enough to spread.  Ganache:     In a large heavy saucepan, bring cream
just to a boil and  remove from heat.  Add chocolate and stir until it
is smooth. Transfer  mixture to a bowl and chill, covered, stirring
occasionally, until it  is cool and thickened.  Do not let it solidify.
Beat the mixture  until it just forms soft peaks, but do not overbeat.
Assembly:        Force preserves through a fine sieve into a bowl.
Transfer the cake layers to a work surface. Trim edges and halve each
layer lengthwise. On a serving plate, arrange one layer, spread with  a
third of the preserves, and spread a third of the ganache over the
preserves. Top with another layer and proceed with the preserves,
ganache and cake in the same manner, ending with a cake layer on top.
Spread the sides and top of the cake with a thin layer of buttercream
an chill for 30 minutes. Spread on additional buttercream, leaving
about 1/3 cup to make rosettes. With a pastry comb or tines of a  fork,
score the buttercream lengthwise. Draw the back of a knife  crosswise
across the scored buttercream at intervals. Transfer the  remaining
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 chocolate coffee beans. Chill.  Remove from refrigerator
about 30 minutes before serving.  a 1989 Gourmet Mag. favorite

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“You’re never too young for God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 16425
Calories From Fat: 8455
Total Fat: 947.1g
Cholesterol: 4182.4mg
Sodium: 1783.5mg
Potassium: 7535.3mg
Carbohydrates: 1772.6g
Fiber: 132.7g
Sugar: 1406.5g
Protein: 240.7g


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