-FOR THE CAKE-
8 oz Semisweet chocolate;chopped
Coarse
6 tb Unsalted butter;cut into
Pieces, softened
8 Eggs;separated,room temp
1 c Sugar
2 tb Orange flavored liqueur
1 tb Orange rind; grated
1/4 ts Salt; plus a pinch
1 pn Cream of tartar
2/3 c Cake flour; SIFTED!!
9 oz Semisweet chocolate; chopped
– coarse
6 Egg yolks; room temperature
3/4 c Sugar; + 1 tb
2 tb -Water
10 tb Unsalted butter
-Cut in pieces and softened
———————SEE CHOCOLATE MOUSSE CAKE II———————
FOR THE CAKES: Butter two 9″ round cake pans and line the bottoms
with wax paper, then butter the paper. Dust the pans with flour and
knock out the excess. Preheat the oven to 350 degrees.
In the top of a double boiler, heat the chocolate over hot water,
stirring, until just melted. Remove the pan from the heat and stir in
the butter, one tablespoon at a time. Continue to stir the mixture
until smooth. In the bowl of the mixer, beat the egg yolks until
combined. Add 34 cup of the sugar, a little at a time, and continue
to beat the mixture until it falls in a ribbon when the beater is
lifted.
Beat in the melted chocolate mixture, the liqueur and the orange
pinch of salt until frothy. Add the cream of tartar and beat the
whites until they hold soft peaks. Add the remaining 1/4 cup sugar, a
little at a time, and beat the whites until they are stiff. Sift the
flour with the remaining 1/4 teaspoon salt onto a sheet of wax paper.
Stir one fourth of the whites into the batter. Fold in the remaining
whites and sift and fold the flour mixture in batches into the egg
mixture until just combined.
Pour the batter into the cake pans, smoothing the tops, and bake the
layers in the middle of the oven for 30 to 35 minutes, or until a cake
tester inserted into the centers comes out clean. Let the cakes cool
in the pans on racks for 5 minutes, invert the cakes onto the racks,
and remove the wax paper carefully. Let the cakes cool completely.
The cakes form a thin crust that will flake off.
SEE PART TWO
Yields
1 servings