Ingredients
- 600 degree oven
- 14 baking (pan)
- 7 eggs
- 3 1/4 tile over top of cake
- 3/4 sections to make tiles
- 1/4 egg whites chocolate mixture to lighten (into)
- 700 ml cream (heavy)
- 550 ml cream in mixing bowl
- 525 gr semi sweet chocolate broken (into pieces)
- 230 gr semi-sweet chocolate
- 190 gr semi-sweet chocolate cocoa powder
- 150 gr sugar
- 60 gr rich coffee (fresh)
- 1 gr salt
- 5 3/4 slices wide (inches)
- 3 slices equal about
- 3 slices tile
- 1/2 slices cream on cake (beaten)
remaining strips along sides of cake. Try to align side and top tiles. Cover cake tightly with aluminum foil and refrigerate over night. Remove cake from refrigerator. Remove foil. Trim off ends of cake. Place cake on serving dish. Peel off strips of wax paper. Place narrow strips of foil diagonally on top of cake to form pattern, and sift confectioners sugar over it. Lift off foil. Serve with Creme de Menthe Custard Sauce.
