Ingredients
- 8 aluminum cake pans
- 3 times
- 3 egg yolks
- 2 well-greased
- 2 egg yolk
- 2 egg whites
- 1 orange zest
- 250 gr sweet chocolate
- 240 ml water (cold)
- 200 gr sugar
- 180 gr vegetable shortening
- 150 gr sugar
- 150 gr sugar
- 130 gr butter (unsalted)
- 130 gr pastry flour
- 30 gr instant coffee
- 26 gr sugar
- 26 gr sugar
- 16 ml orange juice
- 16 gr dark rum
- 5 gr baking powder
- 2 ml cream of tartar
- 1 gr salt
juice and 2 tablespoon. 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.
