Cake:
12 eggs, beaten very well
12 tbsp sugar
12 tbsp flour
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Chocolate Cream:
1/2 lb chocolate
1 tsp coffee
1 1/2 c sugar
1/2 c water
1 lb margarine
4 eggs
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Brittle Sugar Top:
1 1/2 c sugar
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Beat the eggs very well, around ten minutes. Add sugar. Add flour and mix just until combined. Bake in thin layers in an oven preheated to 350 just until baked (10-12 minutes.) If making rectangular cake, line jelly roll pan with parchment paper and peel parchment paper off right when cake is ready and then cut each jelly roll pan of cake into 3 equal parts. If making circular cake, invert pie pan, oil back of pan and ladle cake batter on back of pan and bake.
Chocolate Cream: Dissolve chocolate, coffee, sugar, and water. Beat margarine with eggs. Pour hot chocolate mixture into margarine mixture. Cool until thick cream consistency.
Dissolve 1 1/2 C sugar over medium flame, stirring constantly, until golden. Immediately pour over one reserved cake layer and spread with warm knife. Slice with sharp knife immediately, dipping the knife into water after each cut.
Alternate layers of cake and cream. Reserve one layer for the top and don’t put it on the cake. Pour melted sugar on reserved layer and cut slices AND THEN put the sliced individual layer on top of the assembled cake.
