Recipe for "choc-cake-3"

NAME

     CHOC-CAKE-3 - 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 7-10 cm 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.

INGREDIENTS (one cake)

          CAKE
     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
          FROSTING
     10 ml     instant espresso coffee
     200 g     semisweet chocolate
     60 g      bitter chocolate
     30 g      butter

PROCEDURE

          (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 liter each.)
          (3)  Beat the egg yolks and then gradually add 125 g of
               sugar until the yolks are thick and lemon colored.
          (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  cho-
               colate  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
               deg. C 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.

RATING

     Difficulty: difficult.  Time: 2 hours.   Precision:  precise
     measurement important.

CONTRIBUTOR

     Aviva Garrett
     Santa Cruz, California, USA
     Excelan, Inc., San Jose, California
     ucbvax!mtxinu!excelan!aviva