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The Negus

by Sally Bernstein

Serves 12-16

Cake Batter:
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. 

To Assemble:
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

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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