Double-chocolate layer cake - bon appetit

10 servings

Ingredients

Quantity Ingredient
18 ounces Bittersweet (not unsweetened) or semisweet chocolate, chopped
2¼ cup (4 1/2 sticks) unsalted butter
12 larges Eggs, separated
1½ cup Sugar
¾ cup Firmly packed brown sugar
¾ cup All purpose flour
⅓ cup Ground toasted hazelnuts
1 teaspoon Cream of tartar
12 ounces Bittersweet (not unsweetened) or semisweet chocolate, chopped
½ cup Espresso or strong coffee
½ cup (1 stick) unsalted butter

Directions

CAKE

FROSTING

FOR CAKE: Preheat oven to 350'F. Butter two 9-inch diameter springform pans with 2¾-inch-high sides. Line pans with parchment.

Butter parchment. Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly until smooth. Whisk yolks and both sugars in large bowl. Whisk in warm chocolate mixture. Mix in flour and nuts.

Using electric mixer, beat whites and cream of tartar in another large bowl to soft peaks. Gently fold whites into batter in several additions. Divide batter evenly between prepared pans. Bake until cakes rise and crack on top and toothpick inserted into center comes out with some thick batter still attached, about 45 minutes. Cool cakes completely in pans on racks. (Can be prepared 1 day ahead.

Cover and let stand at room temperature.) FOR FROSTING: Stir all ingredients in heavy large saucepan over low heat until chocolate and butter are melted and mixture is smooth.

Refrigerate jus until firm enough to spread, whisking occasionally, about 1 hour.

Release pan sides from cakes. Turn out cakes; peel off parchment.

Place 1 cake layer on platter. Spread ½ C frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

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