MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Deep Chocolate Torte with Coffee Buttercream
  Categories: Chocolate, Cakes
       Yield: 1 servings
  
 MMMMM------------------------CAKE LAYERS-----------------------------
      14 lg Eggs, Separated
   1 3/4 c  Sugar
       9 oz Bittersweet Chocolate,Melted
 
 MMMMM------------------------BUTTERCREAM-----------------------------
       1 c  Sugar
       2 lg Eggs
   1 1/2 c  Unsalted Butter, Softened
       3 tb Instant Espresso, Dissolved
       1 tb Hot water
 
 MMMMM--------------------------GANACHE-------------------------------
   1 1/2 c  Heavy Cream
       6 oz Bittersweet Chocolate, Chip
 
 MMMMM--------------------------ASSEMBLY-------------------------------
     3/4 c  Apricot Preserves
            Chocolate Coffee Beans
  
   Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and
   butter and flour the paper, shaking off excess.  In a large bowl with
   an electric mixer, beat the egg yolks.  Add slowly 1-1/2 cups sugar,
   beating, and beat the mixture until it is thick and pale and forms a
   ribbon.  Add the chocolate and combine the batter well.  In another
   large bowl with clean beaters, beat the egg whites until they hold
   soft peaks.  Add the remaining 1/4 cup sugar slowly, and beat until
   whites hold stiff peaks. Stir a fourth of the whites into the yolk
   mixture, fold in remaining whites gently but thoroughly, and pour the
   batter into the pans, spreading it evenly.  Bake the cake layers in
   the middle of a preheated 375øF oven for 18-20 minutes or until pick
   test.  Let cake layers cool in the pans, covered with kitchen towels
   on large racks.  Invert the cake layers onto the racks and remove the
   wax paper carefully.  Buttercream: In a small heavy saucepan,
   dissolve sugar in 1/3 cup water over moderate heat, stirring.  Bring
   mixture to a boil, and boil it until it registers 240øF on a candy
   thermometer.  In a large bowl with an electric mixer, beat eggs until
   they are frothy.  Add sugar syrup in a thin stream, beating, and beat
   the mixture until it is cool.  Beat in the butter, one T at a time.
   Beat in expresso powder and a pinch of salt.  Beat the buttercream
   until it is combined well.  If necessary, chill the buttercream,
   covered, until it is firm enough to spread.  Ganache: In a large
   heavy saucepan, bring cream just to a boil and remove from heat.  Add
   chocolate and stir until it is smooth.  Transfer mixture to a bowl
   and chill, covered, stirring occasionally, until it is cool and
   thickened.  Do not let it solidify. Beat the mixture until it just
   forms soft peaks, but do not overbeat. Assembly: Force preserves
   through a fine sieve into a bowl.  Transfer the cake layers to a work
   surface.  Trim edges and halve each layer lengthwise. On a serving
   plate, arrange one layer, spread with a third of the preserves, and
   spread a third of the ganache over the preserves.  Top with another
   layer and proceed with the preserves, ganache and cake in the same
   manner, ending with a cake layer on top.  Spread the sides and top of
   the cake with a thin layer of buttercream an chill for 30 minutes.
   Spread on additional buttercream, leaving about 1/3 cup to make
   rosettes.  With a pastry comb or tines of a fork, score the
   buttercream lengthwise.  Draw the back of a knife crosswise across
   the scored buttercream at intervals. Transfer the remaining
   buttercream to a small pastry bag fitted with a decorative tip. Pipe
   rosettes on top of the torte along the long sides and intersperse the
   rosettes with chocolate coffee beans.  Chill.  Remove from
   refrigerator about 30 minutes before serving. A 1989 Gourmet Magazine
   Favorite.
  
 MMMMM

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