See Also: Negus(dictionary)
The Negus(recipes)

The Negus (recipes)


Serves 12-16



Cake Batter:

8 egg yolks

2 cups sugar

½ tsp. salt

1 cup all-purpose flour

⅔ cup cocoa

12 egg whites

1 tsp. cream of tartar



Beat egg yolks, sugar and salt in the mix master until thick and lemon-colored. Sift flour and cocoa together; add gradually to egg yolk mixture (batter will be quite stiff).



Beat egg whites in mix master 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° oven 1 hour and 25 minutes, until wooden pick comes out clean. Cool in pan 5 minutes on rack; remove springform sides. Invert cake on rack; remove springform bottom. Cool.



Chocolate Cream: Makes 3 Cups

4 egg yolks

2 cups powdered sugar

¼ tsp. salt

4 oz. bittersweet chocolate, melted

1 tbsp. instant espresso coffee powder, dissolved in 1 Tbsp. hot water

1½ cups unsalted sweet butter, softened



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 Tbsp. at a time, beating well after each addition, until smooth and fluffy.



To Assemble:

½ cup chocolate sprinkles



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.