Mocha Cake With Chocolate Butter Cremecakes, desserts 1 cup pastry flour 1 teaspoon baking powder 1/4 teaspoon salt 2 egg yolk, beaten 1/2 cup cold water 1 teaspoon orange zest 3/4 cup sugar 2 egg whites, beaten stiff 1 tablespoon orange juice 2 tablespoon sugar ---chocolate butter creme-- 3 egg yolks 1 cup sugar 1/2 teaspoon cream of tartar 1/2 cup water 1/2 lb unsalted butter 1/2 lb vegetable shortening 1/2 lb sweet chocolate 2 tablespoon instant coffee 2 tablespoon dark rum 1 pinch of salt 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. |
