The Negus
Ingredients
- Cake ⓘ
- 8 egg yolks
- 2 cups sugar ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup all-purpose flour ⓘ
- 2/3 cup cocoa ⓘ
- 12 egg whites ⓘ
- 1 teaspoon cream of tartar ⓘ
- Chocolate Cream ⓘ
- 4 egg yolks ⓘ
- 2 cups powdered sugar
- 1/4 teaspoon salt ⓘ
- 4 ounces bittersweet chocolate, melted ⓘ
- 1 tablespoon instant espresso coffee powder, dissolved in ⓘ
- 1 tablespoon hot water
- 1 1/2 cups sweet unsalted butter, softened ⓘ
Instructions
- Cake --
- Beat egg yolks, sugar and salt until thick and lemon-colored.
- Sift flour and cocoa together; add gradually to egg yolk mixture (batter will be quite stiff).
- Beat egg whites 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 toothpick comes out clean.
- Cool in pan 5 minutes on rack; remove springform sides.
- Invert cake on rack; remove springform bottom.
- Cool.
- Chocolate Cream --
- 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 tablespoons at a time, beating well after each addition, until smooth and fluffy.
- Assembly --
- 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.
Nutrition & Diet Analysis (per serving)
900
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).