INGREDIENTS

INSTRUCTIONS

Combine espresso, hot water, semisweet chocolate and bitter chocolate
in double boiler filled with hot water and cover. Without applying
additional heat, melt the chocolate.  Butter two layer-cake pans, lay a
sheet of waxed paper in each, and  dust the pans with flour. (The pans
should be able to hold about 4  cups each.)  Beat the egg yolks and
then gradually add about 2/3 cup of sugar  until the yolks are thick
and lemon colored.  Beat butter into the chocolate mixture.  Add the
chocolate mixture to  the egg yolks and stir.  Beat the egg whites
until foamy.  Add the cream of tartar, and then  gradually add up to 2
T sugar.  Add the sifted corn starch gradually to the chocolate
mixture,  alternating with the egg whites.  The corn starch and egg
whites  should be folded in to the chocolate mixture.  Pour half the
batter into each cake pan.  Bake on the lower middle  level of a
preheated 350 degree F. oven until set on the sides. Cool  the cake in
the pan, and then turn out onto a serving dish.  Combine the icing
ingredients and ice the cake as you would a normal  layer cake.  NOTES
A decadently rich chocolate cake -- My mother got this recipe from a
radio show about ten years ago. She was intrigued because the cake
contains no flour. It is definitely for chocoholics. Although it is a
two-layer cake, it is only about 3-4 inches thick when it's done, and
has the consistency and density of a chocolate candy bar. It can be
frozen if you find it too much to eat at one time.  : Difficulty:
difficult.  : Time:  2 hours.  : Precision:  precise measurement
important.  : Aviva Garrett  : Santa Cruz, California, USA  : Excelan,
Inc., San Jose, California  : ucbvax!mtxinu!excelan!aviva  : Copyright
(C) 1986 USENET Community Trust  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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