French Chocolate Layer Cake - instant coffee

Method

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