5 eggs
2 yolks
3/4 cup (1 stick) of unsalted butter, softened
1 1/4 cups all-purpose flour
1/4 cup (1/2 stick) of unsalted butter, melted
1 tablespoon of your preferred liqueur or Porto wine
Cream
1 and 1/4 cups unsalted butter, softened
3/4 cup (6 tablespoons) of confectioners' sugar
2 yolks
1 egg white
1 tablespoon of instant coffee powder
1/4 cup (2 tablespoons) of water
125g of dark chocolate bars
5 eggs
2 yolks
3/4 cup (1 stick) of unsalted butter, softened
1 1/4 cups all-purpose flour
1/4 cup (1/2 stick) of unsalted butter, melted
1 tablespoon of your preferred liqueur or Porto wine
Cream
1 and 1/4 cups unsalted butter, softened
3/4 cup (6 tablespoons) of confectioners' sugar
2 yolks
1 egg white
1 tablespoon of instant coffee powder
1/4 cup (2 tablespoons) of water
125g of dark chocolate bars
Beat the eggs with the yolks and confectioners' sugar until a creamy mixture forms
Remove from mixer and alternately add sifted flour and melted butter, starting and ending with the flour
Gently mix until just combined
Pour into a greased and floured tube pan or Bundt pan and bake in a preheated medium oven until firm
Remove from oven and let cool for 10 minutes before inverting onto a wire rack to cool completely
Make the cream: beat well the softened butter with confectioners' sugar, then add the yolks and egg white, beating until stiff peaks form
Add the dissolved coffee powder mixed with water and beat until smooth and creamy again
Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval. Reserve
Unroll the cooled cake and spread a little of the cream over it
Roll up tightly like a jelly roll, then cut off any excess at the ends
Trim the ends to form a rough triangle shape
Place on a serving plate and top with the remaining cream, using a spatula or fork to create tree-like ridges
Serve chilled.
