Turkish Cafe II
August Macke
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La Belle Cuisine - More Chocolate Treats

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

"There's nothing better than a good friend, except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"

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 Layers:
6 eggs, separated
1/2 teaspoon cream of tartar
1 cup sugar
1 tablespoon coffee liqueur
3/4 cup sifted Turkish coffee powder or instant espresso
1/2 pound walnuts, ground

Chocolate-Mocha Buttercream:
1 cup (2 sticks) unsalted butter, room temperature
8 ounces bittersweet chocolate, melted and cooled
1/2 cup confectioner's sugar
1 egg yolk*
1 tablespoon brandy or coffee liqueur
1 1/2 teaspoons instant coffee powder
4 tablespoons brandy or coffee liqueur
1/2 cup apricot or raspberry jam

Bittersweet Cocoa Glaze:
1 cup plus 3 tablespoons sugar
1 cup unsweetened cocoa
2/3 cup evaporated milk
1/2 cup (1 stick) unsalted butter
1 teaspoon instant coffee powder

For layers: Preheat oven to 325 degrees F. Butter bottoms of two 9-inch springform pans or line two 9-inch cake pans with parchment paper; set aside. Beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually add 1/3 cup sugar and continue beating until whites are stiff but not dry. Using same beater, whip egg yolks with remaining 2/3 cup sugar until thick and pale yellow. Blend in coffee liqueur. Combine coffee and ground walnuts. Fold into yolk mixture. Gradually fold in whites. Divide batter between prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool completely.
For buttercream: Combine ingredients and beat until fluffy; set aside.
To assemble: Unmold cakes by running thin knife around edges. Remove sides but leave cakes on metal bases. Brush each layer with 2 tablespoons brandy or liqueur. Spread top of one layer with jam; spread buttercream 1/4 inch thick over second layer. Invert one layer over the other; carefully remove metal base or parchment paper from top. Spread most of remaining buttercream completely over cake; pipe rosettes from the rest onto waxed paper and chill. Set cake in freezer for at least 2 hours.
When ready to complete cake, prepare glaze. Combine ingredients in
small saucepan. Place over low heat and cook, stirring constantly, until
very smooth and slightly thickened, about 5 minutes. Let cool a few minutes. Remove cake from freezer (if necessary, remove parchment paper from bottom layer) and set on wire rack over waxed paper. Pour warm glaze over top of cake, smoothing quickly with knife to cover completely. Let cool. Set rosettes on top when ready to serve.