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1
Combine espresso, hot water, semisweet chocolate and bitter chocolate in double boiler filled with hot water and cover.
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2
Without applying additional heat, melt the chocolate.
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3
Butter two layer-cake pans, lay a sheet of waxed paper in each, and dust the pans with flour.
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4
(The pans should be able to hold about 4 cups each.)
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5
Beat the egg yolks and then gradually add about 23 cup of sugar until the yolks are thick and lemon colored.
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6
Beat butter into the chocolate mixture.
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7
Add the chocolate mixture to the egg yolks and stir.
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8
Beat the egg whites until foamy.
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9
Add the cream of tartar, and then gradually add up to 2 tablespoon sugar.
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10
Add the sifted corn starch gradually to the chocolate mixture, alternating with the egg whites.
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11
The corn starch and egg whites should be folded into the chocolate mixture.
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12
Pour half the batter into each cake pan.
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13
Bake on the lower middle level of a preheated 350F (180C) degrees oven until set on the sides.
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14
Cool the cake in the pan, and then turn out onto a serving dish.
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15
Combine the icing ingredients and ice the cake as you would a normal layer cake.
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16
Note: It can be frozen if you find it too much to eat at one time.
