Ingredients

• 8 egg yolks
• 2 cups sugar
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 2/3 cup cocoa
• 12 egg whites
• 1 teaspoon cream of tartar
• 4 egg yolks
• 2 cups powdered sugar
• 1/4 teaspoon salt
• 4 ounces bittersweet chocolate, melted
• 1 tablespoon instant espresso coffee powder, dissolved in
• 1 tablespoon hot water
• 1 1/2 cups sweet unsalted butter, softened
• 1/2 cup chocolate sprinkles

Instructions

1. Cake --

2. Beat egg yolks, sugar and salt until thick and lemon-colored.

3. Sift flour and cocoa together; add gradually to egg yolk mixture (batter will be quite stiff).

4. Beat egg whites until foamy; add cream of tartar.

5. Beat until egg whites are stiff but not dry.

6. Fold egg whites gradually into egg yolk mixture.

7. Spoon batter into buttered and floured 10” springform pan;

8. Bake in a 325° oven 1 hour and 25 minutes, until toothpick comes out clean.

9. Cool in pan 5 minutes on rack; remove springform sides.

10. Invert cake on rack; remove springform bottom.

11. Cool.

12. Chocolate Cream --

13. Beat egg yolks, sugar, and salt in a small mixing bowl until sugar is dissolved and mixture forms ribbons.

14. Beat in chocolate and coffee; beat at medium speed until smooth.

15. Beat in butter, 1 tablespoons at a time, beating well after each addition, until smooth and fluffy.

16. Assembly --

17. Cut cake horizontally into 3 layers.

18. Spread about 1 cup of the chocolate cream between layers.

19. Spread remaining cream on sides and top.

20. Press chocolate sprinkles onto top and sides of cake.