The Negus

• Cake
• egg yolks↗8
• cups sugar↗2
• teaspoon salt↗1⁄2
• cup all-purpose flour↗1
• cup cocoa↗2⁄3
• egg whites↗12
• teaspoon cream of tartar↗1
• Chocolate Cream
• egg yolks↗4
• cups powdered sugar↗2
• teaspoon salt↗1⁄4
• ounces bittersweet chocolate, melted↗4
• tablespoon instant espresso coffee powder, dissolved in↗1
• tablespoon hot water1
• cups sweet unsalted butter, softened↗1 1⁄2
• To Assemble
• cup chocolate sprinkles↗1⁄2

Step-by-step instructions

1. 1

   Cake --

2. 2

   Beat egg yolks, sugar and salt until thick and lemon-colored.

3. 3

   Sift flour and cocoa together; add gradually to egg yolk mixture (batter will be quite stiff).

4. 4

   Beat egg whites until foamy; add cream of tartar.

5. 5

   Beat until egg whites are stiff but not dry.

6. 6

   Fold egg whites gradually into egg yolk mixture.

7. 7

   Spoon batter into buttered and floured 10” springform pan;

8. 8

   Bake in a 325° oven 1 hour and 25 minutes, until toothpick comes out clean.

9. 9

   Cool in pan 5 minutes on rack; remove springform sides.

10. 10

    Invert cake on rack; remove springform bottom.

11. 11

    Cool.

12. 12

    Chocolate Cream --

13. 13

    Beat egg yolks, sugar, and salt in a small mixing bowl until sugar is dissolved and mixture forms ribbons.

14. 14

    Beat in chocolate and coffee; beat at medium speed until smooth.

15. 15

    Beat in butter, 1 tablespoons at a time, beating well after each addition, until smooth and fluffy.

16. 16

    Assembly --

17. 17

    Cut cake horizontally into 3 layers.

18. 18

    Spread about 1 cup of the chocolate cream between layers.

19. 19

    Spread remaining cream on sides and top.

20. 20

    Press chocolate sprinkles onto top and sides of cake.