Preparation: 1 hour Cooking: 10-12 min Work: For the pastery--Seperate yolks from whites. Mix yolks with 100 g sugar and beat till you get a pale cream, add slowly flour and starch. Beat whites to a peak, during the preparation add 50 g sugar. Ad the whites to the cream, carefully. Heat the oven 300 degrees. Butter the mold, put the dough and smoothe the top. Put it in the oven for 10-12 min. For the Chocolate Cream--Melt the chocolate in a pan with the coffee, use a double boiler. Let cool. In a bowl mix yolks and sugar well. Put the butter in a warm bowl and mix till creamy. Add the yolks/sugar and chocolate. Mix well. Add rum. When the cake is cooked, wet 2 pieces of cheese cloth (squeeze them out please). Unmold the cake on one and cover with the other. Let cool completely. For the Coffee Cream--Work the yolks with sugar. Mix instant coffee and rum. In a warm bowl mix butter until creamy. Add yolks and coffee/rum mixture. Cover the cold cake with a thick layer of chocolate cream, roll tightly. The the ends on a slant to make it look like a cut log. Save the cut pieces and put them on top (to look like knots). Cover with the coffee cream, make design with a fork (the wood look). Decorate with marzipan mushrooms, etc. Keep it in a cool place, but do not refridgerate. Tip: The mold for the cake can be a good cookie pan with a rim around it. Posted to FOODWINE Digest 12 Dec 96 From: Paula Laurita
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|Serving Size: 1 Serving (2447g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5123 (66%)|
|Amt Per Serving||% DV|
|Total Fat 569.2g||759 %|
|Saturated Fat 274g||1370 %|
|Monounsaturated Fat 201.9g|
|Polyunsanturated Fat 54.7g|
|Cholesterol 13779.4mg||4240 %|
|Sodium 2910.7mg||100 %|
|Potassium 2949.2mg||78 %|
|Total Carbohydrate 478.7g||141 %|
|Dietary Fiber 15.6g||62 %|
|Sugars, other 463.2g|
|Protein 239.6g||342 %|
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Calories per serving: 7820
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