Ingredients
- 8 aluminum cake pans
- 3 times
- 3 egg yolks
- 2 well-greased
- 2 egg yolk
- 2 egg whites
- 1 orange zest
- 1/2 lb sweet chocolate
- 1 c water (cold)
- 1 c sugar
- 1/2 lb vegetable shortening
- 3/4 c sugar
- 3/4 cup sugar
- 1/2 lb butter (unsalted)
- 1 c pastry flour
- 2 tb instant coffee
- 2 tb sugar
- 2 tbsp sugar
- 1 tb orange juice
- 2 tb dark rum
- 1 ts baking powder
- 1/2 ts cream of tartar
- 1/4 ts salt
juice and 2 tbsp. sugar to a boil. Saturate the cakes with juice mixture. Let cool and unmold. Use chocolate butter creme recipe to fill between the layers and frost. CHOCLOLATE BUTTER CREME: Beat egg yolks until pale and foamy. Put the water, sugar and cream of tartar in a saucepan; cook to a thick syrupy consistency. Remove from heat and stir in the instant coffee. Slowly pour the hot (not boiling) syrup over the egg yolks, beating constantly; continue beating until thick and lukewarm. Gradually beat in the butter and shortening and beat until mixture is completely smooth. Fold in the melted chocolate. Beat again.
