1 cup sugar
5 oz semisweet chocolate
6 tbsp unsalted butter
8 eggs, separated
2 tbsp ground bread
pinch of salt
Preheat oven at 400 F.
Butter an 8" springform pan, line with wax paper, butter paper
and flour. Remove excess flour.
In a small pan combine sugar and 1/4 cup water and bring to boil
at medium fire. Remove from fire, add chocolate and stir until
chocolate is melted. Cool down for about 15 minutes.
Whip butter with Mixmaster at speed 8. Add egg yolks, one at a
time. Beat for about 10 minutes.
Reduce speed to 5 and add chocolate syrup and ground bread,
mixing only long enough to get good blending.
Whip egg whites and salt to firm peaks.
Mix 1/3 of egg whites into chocolate mixture, then pour mixture
into balance of egg whites and fold gently, just long enough to
get good mixing.
Pour into springform pan and bake at 400 F for 50 minutes.
LET COOL IN THE OVEN.
After 1 hour or so, dump it on a grate, remove paper and let
cool to room temperature.
Split in two horizontally. Spread 1/2 of following filling over
bottom portion. The remaining filling will be used to decorate
top and sides.
6 oz semisweet chocolate
2 tsp instant coffee
powder
1 cup + 2 tbsp unsalted butter
3 egg yolks
2/3 cup fruit sugar
In double boiler melt chocolate with 1/3 cup water and instant
coffee powder. Cool to room temperature.
With Mixmaster at speed 8 whip butter, adding egg yolks one at a
time. Beat for about 10 minutes. During this time add sugar
gradually.
Add cooled down chocolate and mix gently.