Ingredients
- 6 egg whites
- 1 orange
- 1 confectioners sugar
- 270 gr granulated sugar
- 100 gr granulated sugar
- 90 gr almonds
- 65 gr cake flour
- 38 gr granulated
- 38 gr granulated sugar
- 1 gr almond extract
- 1 ml cream of tartar
12 oz Semisweet baker's chocolate . melted with one third cup . strong coffee 1 tb Vanilla extract 3 tb Dark Jamaican Rum 4 tb Butter; unsalted, softened
4 tb Butter; unsalted, softened
3 tb Unsweetened cocoa; in a tea . strainer Confectioner's sugar; in a . sifter 1 c Granulated sugar 3 tb White corn syrup SPECIAL EQUIPMENT SUGGESTED A jelly-roll pan about 11 by 43 cm; butter, wax paper, and flour for the pan; an electric blender or food processor for the aImonds; a table-model electric mixer for the meringue; a pastry bag with 1 cm tube opening and a separate tube with l/8-inch opening, for the mushrooms; a buttered and floured no-stick pas try sheet for the mushrooms; a serving board to hold the log plenty of wax paper; an oiled broom handle suspended between 2 chair backs and newspapers on the floor, for the caramel. For the directions, please see part #2
