Title: French Chocolate Layer Cake

Ingredients

10 ml instant espresso coffee
60 ml hot water
200 g semisweet chocolate
60 g bitter chocolate
4 eggs; separated
120 g butter
125 g sugar
1 ml cream of tartar
120 g sifted corn starch
10 ml instant espresso coffee
200 g semisweet chocolate
60 g bitter chocolate
30 g butter

Instructions

1. 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.

2. 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 1 litre each.)

3. Beat the egg yolks and then gradually add 125 g of sugar until the yolks are thick and lemon coloured.

4. Beat butter into the chocolate mixture. Add the chocolate mixture to the egg yolks and stir.

5. Beat the egg whites until foamy. Add the cream of tartar, and then gradually add up to 25 g sugar.

6. 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.

7. Pour half the batter into each cake pan.

8. Bake on the lower middle level of a preheated
175 oC oven until set on the sides.

9. Cool the cake in the pan, and then turn out onto a serving dish.

10. Combine the icing ingredients and make the icing as per Step 1. Ice the cake as you would a normal layer cake.