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1
Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and butter and flour the paper, shaking off excess.
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2
In a large bowl with an electric mixer, beat the egg yolks.
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3
Add slowly 1 1/2 cups sugar, beating, and beat the mixture until it is thick and pale and forms a ribbon.
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4
Add the chocolate and combine the batter well.
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5
In another large bowl with clean beaters, beat the egg whites until they hold soft peaks.
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6
Add the remaining 1/4 cup sugar slowly, and beat until whites hold stiff peaks.
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7
Stir a fourth of the whites into the yolk mixture, fold in remaining whites gently but thoroughly, and pour the batter into the pans, spreading it evenly.
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8
Bake the cake layers in the middle of a preheated 375F (190C) F oven for 18 to 20 minutes or until pick test.
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9
Let cake layers cool in the pans, covered with kitchen towels on large racks.
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10
Invert the cake layers onto the racks and remove the wax paper carefully.
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11
Buttercream: In a small heavy saucepan, dissolve sugar in 13 cup water over moderate heat, stirring.
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12
Bring mixture to a boil, and boil it until it registers240 degrees F on a candy thermometer.
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13
In a large bowl with an electric mixer, beat eggs until they are frothy.
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14
Add sugar syrup in a thin stream, beating, and beat the mixture until it is cool.
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15
Beat in the butter, one tablespoon at a time.
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16
Beat in expresso powder and a pinch of salt.
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17
Beat the buttercream until it is combined well.
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18
If necessary, chill the buttercream, covered, until it is firm enough to spread.
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19
Ganache: In a large heavy saucepan, bring cream just to a boil and remove from heat.
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20
Add chocolate and stir until it is smooth.
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21
Transfer mixture to a bowl and chill, covered, stirring occasionally, until it is cool and thickened.
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22
Do not let it solidify.
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23
Beat the mixture until it just forms soft peaks, but do not overbeat.
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24
Assembly: Force preserves through a fine sieve into a bowl.
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25
Transfer the cake layers to a work surface.
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26
Trim edges and halve each layer lengthwise.
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27
On a serving plate, arrange one layer, spread with a third of the preserves, and spread a third of the ganache over the preserves.
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28
Top with another layer and proceed with the preserves, ganache and cake in the same manner, ending with a cake layer on top.
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29
Spread the sides and top of the cake with a thin layer of buttercream an chill for 30 minutes.
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30
Spread on additional buttercream, leaving about 13 cup to make rosettes.
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31
With a pastry comb or tines of a fork, score the buttercream lengthwise.
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32
Draw the back of a knife crosswise across the scored buttercream at intervals.
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33
Transfer the remaining buttercream to a small pastry bag fitted with a decorative tip.
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34
Pipe rosettes on top of the torte along the long sides and intersperse the rosettes with chocolate coffee beans.
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35
Chill.
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36
Remove from refrigerator about 30 minutes before serving.
