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1
In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally.
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2
Stir in coffee; let cool.
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3
In large bowl, whisk egg yolks with 1/2 cup of the sugar; whisk in melted chocolate.
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4
Set aside.
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5
In separate bowl, beat egg whites until soft peaks form; beat in remaining sugar, 2 tbsp.
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6
at a time, until stiff peaks form.
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7
Stir one third of the egg whites into chocolate mixture; fold in remaining whites.
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8
Spread on parchment or waxed paper-lined 17 x 11 inch rimmed baking sheet.
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9
Bake in center of 350 F. oven for 20 to 25 minutes or until crusty on top.
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10
let cool.
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11
(Cake and pan can be wrapped in plastic wrap and set aside for up to 1 day.)
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12
Invert cake onto waxed paper lined tray; peel off paper.
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13
Trim rough edges to make 16 x 10 1/2 inch rectangle.
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14
Cut lengthwise in half; cut crosswise in half to form four layers.
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15
CHOCOLATE GANACHE FILLING: In bowl over saucepan of hot not boiling water, melt chocolate with cream and coffee, whisking until smooth and glossy.
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16
Cover and refrigerate for about 3 hours or until chilled; beat until fluffy.
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17
(Ganache can be refrigerated in airtight container for up to 5 days.)
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18
MASCARPONE FILLING: In bowl, beat together mascarpone cheese, cream and rum until stiff and airy.
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19
BRUSHING LIQUID: Stir coffee with rum; brush about one-quarter over first cake layer.
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20
Spread with half of the mascarpone filling.
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21
Top with second cake layer; brush with a little more coffee mixture.
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22
Spread top with half of the ganache filling.
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23
Repeat with remaining cake, mascarpone filling and ganache to form four layers.
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24
(Torte can be prepared to this point, wrapped in plastic wrap and refrigerated for up to 24 hours.)
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25
CHOCOLATE WRAP; Using waxed paper, cut out pattern 1/2 inch larger on all sides than top of cake.
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26
Using another piece of waxed paper, cut out four separate pieces to match ends and sides of cake, making them 1/2 inch taller than cake.
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27
In bowl over saucepan of hot not boiling water, melt chocolate, stirring occasionally.
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28
Stir in corn syrup.Using spatula, spread about half of the chocolate mixture over pattern for top; place, waxed paper side up, on cake.
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29
Refrigerate for about 10 minutes of until set.
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30
Peel off paper.
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31
Repeat for ends and sides, letting chocolate extend at top.
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32
(Torte can be refrigerated in airtight container for up to 2 days.)
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33
To serve, let torte stand at room temperature for 10 minutes or until chocolate is soft enough to slice without splintering.
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34
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