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1
Beat yolks until creamy and light, gradually add sugar, beating well after each addition and adding with the last portion 1 tbsp (15 ml) lemon juice.
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2
Mix and sift flour, cornstarch and salt, add half of it to the egg yolk mixture, stirring gently till blended and adding while blending another 1 tbsp (15 ml) lemon juice.
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3
Fold in stiffly beaten egg whites alternately with remaining flour mixture, a little at a time, stirring gently.
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4
Butter and line an 8 inch spring mold with waxed paper.
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5
Turn in a few tbsp of batter at a time, spreading evenly over bottom of mold.
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6
Bake in a 450 degree (225 C.) oven 5 to 6 minutes or until very lightly browned.
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7
Remove cake to cake rack and repeat process until the batter is entirely used (you get 8 layers).
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8
When cool, put 1 layer aside, spread the following filling between and on top of remaining 7 layers, pressing the layers firmly, but gently together.
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9
Chill.
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10
Melt chocolate over hot water, then add a little at a time slightly beaten egg yolks combined with cream and sugar, stirring briskly after each addition.
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11
Cook over hot water 5 to 6 minutes,stirring constantly until thick and smooth.
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12
Cream butter with coffee extract until light, then add to chocolate mixture a tbsp at a time, beating and stirring at the same time after each addition until well blended.
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13
Remove brom hot water and cool until of spreading consistency.
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14
Melt 3/4 cup (175 ml) powdered sugar over very low heat until of a light caramel color, stirring constrantly.
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15
Pour quickly onto remaining cake layer speading evenly and working rapidly.
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16
Place this layer on top of the cake, pressing firmly.
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17
Spread remianly chocolate filling on sides of cake and, if desired, dust very lightly with chopped nuts.
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18
Cool, and keep in a cool place for a least 24 hours before slicing.
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19
This cake will keep a week in the refrigerator.
