The Negus - cooking recipe

Ingredients

Cake
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
Chocolate Cream
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
To Assemble
1/2 cup chocolate sprinkles

Preparation

Cake --
Beat egg yolks, sugar and salt until thick and lemon-colored.
Sift flour and cocoa together; add gradually to egg yolk mixture (batter will be quite stiff).
Beat egg whites until foamy; add cream of tartar.
Beat until egg whites are stiff but not dry.
Fold egg whites gradually into egg yolk mixture.
Spoon batter into buttered and floured 10\" springform pan;
Bake in a 325\u00b0 oven 1 hour and 25 minutes, until toothpick comes out clean.
Cool in pan 5 minutes on rack; remove springform sides.
Invert cake on rack; remove springform bottom.
Cool.
Chocolate Cream --
Beat egg yolks, sugar, and salt in a small mixing bowl until sugar is dissolved and mixture forms ribbons.
Beat in chocolate and coffee; beat at medium speed until smooth.
Beat in butter, 1 tablespoons at a time, beating well after each addition, until smooth and fluffy.
Assembly --
Cut cake horizontally into 3 layers.
Spread about 1 cup of the chocolate cream between layers.
Spread remaining cream on sides and top.
Press chocolate sprinkles onto top and sides of cake.