6 oz bittersweet chocolate
3 sticks butter, unsalted
1 1/2 cups confectioners sugar
2 tsps vanilla
3 large eggs
3 T cocoa
1 tsp instant espresso
pinch of salt
Melt the chocolate in a double boiler and add cocoa and espresso. Stir to dissolve.
Cream butter with confectioners sugar. Add vanilla. Beat 3 minutes.
Add eggs, one at a time. Beat 2 minutes after each addition.
Add chocolate and a pinch of salt. Set aside.
5 eggs separated
2/3 cup sugar
2 T cocoa
2 T flour
Beat yolks until light and frothy. Beat in sugar until light and thick. Beat in cocoa and flour.
In a clean bowl, beat whites until soft peaks form. Mix into egg mixture so that there are no streaks.
Butter a half sheet pan and line with waxed paper. Butter and flour the waxed paper. Spread the mix on the pan. Bake at 350 degrees for 15 minutes. Remove and roll in a new piece of waxed paper the long way.
Final Filling Layer:
1 1/2 cups whipping cream
2 T confectioners sugar
Beat the whipping cream with the 2 tablespoons confectioners sugar.
Unroll the cake onto a tea towel. Spread with the chocolate filling. Spread the whipped cream on top. Re-roll and move to serving platter. Dust with confectioners sugar or cocoa for serving. Slice into 10-12 pieces.
Topics: Recipes |