3 Egg yolks
1/2 c Granulated sugar
1 md Orange; grated rind & juice
3/4 c Almonds; blanched & ground
. with 3 Tbsp granulated . sugar 1/4 ts Almond extract
1/2 c Cake flour
3 Egg whites
3 tb Granulated sugar
Confectioner’s sugar; in a . sifter
3 lg Egg whites
pn Salt 1/4 ts Cream of tartar; scant
1 1/3 c Granulated sugar
12 oz Semisweet baker’s chocolate
. melted with 1/3 cup . strong coffee 1 tb Vanilla extract
3 tb Dark Jamaican Rum
4 tb Butter; unsalted, softened
4 tb Butter; unsalted, softened
3 tb Unsweetened cocoa; in a tea
. strainer Confectioner’s sugar; in a . sifter
1 c Granulated sugar
3 tb White corn syrup
SPECIAL EQUIPMENT SUGGESTED A jelly-roll pan about 11 by 17 inches; butter, wax paper, and flour for the pan; an electric blender or food processor for the aImonds; a table-model electric mixer for the meringue; a pastry bag with 3/8-inch tube opening and a separate tube with l/8-inch opening, for
the mushrooms; a buttered and floured no-stick pas try sheet for the mushrooms; a serving board to hold the log plenty of wax paper; an oiled broom handle suspended between 2 chair backs and newspapers on the floor, for the caramel. ** For the directions, please see part #2 **