Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------CAKE LAYERS-----------------------------
14 lg Eggs, Separated
1 3/4 c Sugar
9 oz Bittersweet Chocolate,Melted

------------------------BUTTERCREAM-----------------------------
1 c Sugar
2 lg Eggs
1 1/2 c Unsalted Butter, Softened
3 tb Instant Espresso, Dissolved
1 tb Hot water

--------------------------GANACHE-------------------------------
1 1/2 c Heavy Cream
6 oz Bittersweet Chocolate, Chip

--------------------------ASSEMBLY-------------------------------
3/4 c Apricot Preserves
Chocolate Coffee Beans

Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and
butter and flour the paper, shaking off excess. In a large bowl with
an electric mixer, beat the egg yolks. Add slowly 1-1/2 cups sugar,
beating, and beat the mixture until it is thick and pale and forms a
ribbon. Add the chocolate and combine the batter well. In another
large bowl with clean beaters, beat the egg whites until they hold
soft peaks. Add the remaining 1/4 cup sugar slowly, and beat until
whites hold stiff peaks. Stir a fourth of the whites into the yolk
mixture, fold in remaining whites gently but thoroughly, and pour the
batter into the pans, spreading it evenly. Bake the cake layers in
the middle of a preheated 375øF oven for 18-20 minutes or until pick
test. Let cake layers cool in the pans, covered with kitchen towels
on large racks. Invert the cake layers onto the racks and remove the
wax paper carefully. Buttercream: In a small heavy saucepan,
dissolve sugar in 1/3 cup water over moderate heat, stirring. Bring
mixture to a boil, and boil it until it registers 240øF on a candy
thermometer. In a large bowl with an electric mixer, beat eggs until
they are frothy. Add sugar syrup in a thin stream, beating, and beat
the mixture until it is cool. Beat in the butter, one T at a time.
Beat in expresso powder and a pinch of salt. Beat the buttercream
until it is combined well. If necessary, chill the buttercream,
covered, until it is firm enough to spread. Ganache: In a large
heavy saucepan, bring cream just to a boil and remove from heat. Add
chocolate and stir until it is smooth. Transfer mixture to a bowl
and chill, covered, stirring occasionally, until it is cool and
thickened. Do not let it solidify. Beat the mixture until it just
forms soft peaks, but do not overbeat. Assembly: Force preserves
through a fine sieve into a bowl. Transfer the cake layers to a work
surface. Trim edges and halve each layer lengthwise. On a serving
plate, arrange one layer, spread with a third of the preserves, and
spread a third of the ganache over the preserves. Top with another
layer and proceed with the preserves, ganache and cake in the same
manner, ending with a cake layer on top. Spread the sides and top of
the cake with a thin layer of buttercream an chill for 30 minutes.
Spread on additional buttercream, leaving about 1/3 cup to make
rosettes. With a pastry comb or tines of a fork, score the
buttercream lengthwise. Draw the back of a knife crosswise across
the scored buttercream at intervals. Transfer the remaining
buttercream to a small pastry bag fitted with a decorative tip. Pipe
rosettes on top of the torte along the long sides and intersperse the
rosettes with chocolate coffee beans. Chill. Remove from
refrigerator about 30 minutes before serving. A 1989 Gourmet Magazine
Favorite.

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