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8 egg yolks
2 cups sugar
½ tsp. salt
1 cup all-purpose flour
⅔ cup cocoa
12 egg whites
1 tsp. cream of tartar
Beat egg yolks, sugar and salt in the mix master until thick and lemon-colored. Sift flour and cocoa together; add gradually to egg yolk mixture (batter will be quite stiff).
Beat egg whites in mix master until foamy; add cream of tartar. Beat until egg whites are stiff but not dry. Fold egg whites gradually into egg yolk mixture. Spoon batter into buttered and floured 10” springform pan; Bake in a 325° oven 1 hour and 25 minutes, until wooden pick comes out clean. Cool in pan 5 minutes on rack; remove springform sides. Invert cake on rack; remove springform bottom. Cool.
Chocolate Cream: Makes 3 Cups
4 egg yolks
2 cups powdered sugar
¼ tsp. salt
4 oz. bittersweet chocolate, melted
1 tbsp. instant espresso coffee powder, dissolved in 1 Tbsp. hot water
1½ cups unsalted sweet butter, softened
Beat egg yolks, sugar, and salt in a small mixing bowl until sugar is dissolved and mixture forms ribbons. Beat in chocolate and coffee; beat at medium speed until smooth. Beat in butter, 1 Tbsp. at a time, beating well after each addition, until smooth and fluffy.
½ cup chocolate sprinkles
Cut cake horizontally into 3 layers. Spread about 1 cup of the chocolate cream between layers. Spread remaining cream on sides and top. Press chocolate sprinkles onto top and sides of cake.
©Sally Bernstein, 2006