Ingredients
- 2 eggs
- 1 water
- 1 egg yolk (beaten)
- 1 espresso
- 1/2 round baking pans with shortenin line bottoms with waxed (pan)
- 400 gr confectioners sugar
- 250 gr sugar
- 240 ml boiling water
- 160 gr all purpose flour
- 130 gr butter
- 100 gr butter
- 45 gr nonalkalized cocoa
- 30 gr egg (beaten)
- 16 gr instant coffee
- 16 ml coffee liqueur
- 14 gr pure vanilla extract
- 10 gr instant espresso
- 9 gr pure vanilla extract
- 2 gr baking soda
- 1 gr salt
speed (#4 on Kitchen Aid) until smooth and shiny, about 30 seconds. Gradually sprinkle in sugar; beat until mixture is fluffy and almost white, 3 to 5 minutes. Add eggs one at a time, beating -20ºC ull minute after each addition. SEE PART 2 ----
