Le Gateau Victoire Au Chocolat, Mousseline

Directions

1. 1

   1 tb Instant coffee 4 tb Hot water 4 tb Jamaica rum (can be -omitted) 14 oz Semisweet baking chocolate 2 oz Unsweetened baking -chocolate 6

2. 2

   Prepare a square pan 9x9x2" or any 10 cup cake pan, preferable with nonstick lining, buttered, bottom lined with buttered waxed paper, and f

3. 3

   The Chocolate Swirl the coffee and how water in a medium size saucepan, add the rum, and break up the chocolate in the pan

4. 4

   Bring 2" of water to the boil in a larger pan, remove from heat, and set chocolate pan in it

5. 5

   cover and let the chocolate melt while you continue with the recipe

6. 6

   The egg and sugar mixture Break the eggs into a beating bowl, add the sugar, and stir over hot water for several minutes until eggs are slig

7. 7

   Then beat five minutes or more, until mixture has at least tripled in volume and forms a thick ribbon when a bit is lifted and falls from be

8. 8

   The eggs should be the consistency of lightly whipped cream