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1
Line 2 greased jelly-roll pans, 15 by 10 by 1 inch each, with wax paper and butter and flour the paper, shaking out the excess.
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2
In a large bowl with an electric mixer beat the egg yolks, add slowly 1 1/2 cups of the sugar, beating, and beat the mixture until it is thick and pale and forms a ribbon when the beaters are lifted.
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3
Add the chocolate and combine the batter well.
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4
In another large bowl with clean beaters beat the egg whites until they hold soft peaks, add the remaining 1/4 cup sugar slowly, and beat the mixture until it just holds stiff peaks.
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5
Stir one fourth of the whites into the yolk mixture, fold in the remaining whites gently but thoroughly, and pour the batter into the pans, spreading it evenly.
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6
Bake the cake layers in the middle of a preheated 375F.
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7
oven for 18 to 20 minutes, or until a tester comes out clean.
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8
Let the cake layers cool in the pans, covered with kitchen towels, on large racks.
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9
Invert the cake layers onto the racks and remove the wax paper carefully.
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10
In a small heavy saucepan dissolve the sugar in 1/3 cup water over moderate heat, stirring, bring the mixture to a boil, and boil it until it registers 240F.
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11
on a candy thermometer.
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12
In a large bowl with an electric mixer beat the eggs until they are frothy, add the sugar syrup in a thin stream, beating, and beat the mixture until it is cool.
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13
Beat in the butter, 1 tablespoon at a time, the espresso mixture, and a pinch of salt and beat the buttercream until it is combined well.
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14
If necessary, chill the buttercream, covered, until it is firm enough to spread.
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15
In a large heavy saucepan bring the cream just to a boil and remove the pan from the heat.
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16
Add the chocolate and stir the mixture until it is smooth.
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17
Transfer the mixture to a bowl and chill it, covered, stirring occasionally, until it is cool and thickened, but do not let it solidify.
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18
Beat the mixture until it just forms soft peaks, but do not overbeat it or it will become granular.
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19
Transfer the cake layers to a work surface, trim the edges, and halve each cake layer lengthwise.
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20
On a serving plate arrange one of the cake layers, spread it with one third of the preserved, strained, and spread one third of the ganache over the preserves.
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21
Top the ganache with another cake layer and layer the remaining preserves, ganache, and cake layers in the same manner, ending with a cake layer.
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22
Spread the sides and top of the cake with a very thin layer of the buttercream and chill the torte for 30 minutes.
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23
Spread the sides and top of the torte with some of the remaining buttercream, reserving about 1/3 cup of it for making rosettes, and with a pastry comb or the tines of a fork score the buttercream lengthwise.
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24
Draw the back of a knife crosswise across the scored buttercream at intervals.
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25
Transfer the reserved buttercream to a small pastry bag fitted with a decorative tip, pipe rosettes on top of the torte along the long sides, and intersperse the rosettes with the chocolate coffee beans.
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26
The torte may be made 2 days in advance and kept covered loosely and chilled.
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27
Remove the torte from the refrigerator 30 minutes before serving.
