Name: Mocha Cake with Chocolate Butter Creme
Ingredients: 1 c Pastry flour; 1 ts Baking powder; 1/4 ts Salt; 2 Egg yolk, beaten; 1/2 c Cold water; 1 ts Orange zest; 3/4 c Sugar; 2 Egg whites, beaten stiff; 1 tb Orange juice; 2 tb Sugar --Chocolate Butter Creme--; 3 Egg yolks; 1 c Sugar; 1/2 ts Cream of tartar; 1/2 c Water; 1/2 lb Unsalted butter; 1/2 lb Vegetable shortening; 1/2 lb Sweet chocolate; 2 tb Instant coffee; 2 tb Dark rum; Pinch of salt

I do not appeal to you to screw up your courage and sacrifice for Christ. I appeal to you to renounce all you have to obtain life that satisfies your deepest longings. I appeal to you to count all things as rubbish for the surpassing value of standing in the service of the King of kings. I appeal to you to take off your store-bought rags and put on the garments of God's ambassadors. I promise you persecutions and privations, but 'remember the joy!' 'Blessed are those who are persecuted for righteousness' sake, for theirs is the kingdom of heaven' (Mt. 5:10).

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables		Desserts, Cakes	1	Servings

INGREDIENTS

1	c	Pastry flour
1	ts	Baking powder
1/4	ts	Salt
2		Egg yolk, beaten
1/2	c	Cold water
1	ts	Orange zest
3/4	c	Sugar
2		Egg whites, beaten stiff
1	tb	Orange juice
2	tb	Sugar –Chocolate Butter Creme–
3		Egg yolks
1	c	Sugar
1/2	ts	Cream of tartar
1/2	c	Water
1/2	lb	Unsalted butter
1/2	lb	Vegetable shortening
1/2	lb	Sweet chocolate
2	tb	Instant coffee
2	tb	Dark rum
		Pinch of salt

INSTRUCTIONS

CAKE:  Sift together the flour, salt and baking powder 3 times. Set aside.
With an electric mixer, beat the egg yolks and 3/4 cup sugar for 5 minutes.
Gradually beat in the flour. Beat the egg whites stiff. As they begin to
form peaks, beat in the 2 tbsp. sugar. Fold gently into flour mixture. Turn
the batter into 2 well greased 8 inch aluminum cake pans. Bake at 350F for
25 minutes.  In a small pot, bring the orange juice and 2 tbsp. sugar to a
boil.  Saturate the cakes with juice mixture. Let cool and unmold. Use
chocolate butter creme recipe to fill between the layers and frost.
CHOCLOLATE BUTTER CREME:  Beat egg yolks until pale and foamy. Put the
water, sugar and cream of tartar in a saucepan; cook to a thick syrupy
consistency.  Remove from heat and stir in the instant coffee. Slowly pour
the hot (not boiling) syrup over the egg yolks, beating constantly;
continue beating until thick and lukewarm. Gradually beat in the butter and
shortening and beat until mixture is completely smooth. Fold in the melted
chocolate. Beat again. Source: Great Moments in Cooking ch.
Posted to MM-Recipes Digest V3 #260
Date: Sun, 22 Sep 1996 22:33:05 -0400
From: Cindy J Hartlin <chartlin@total.net>

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