| 3 | each | egg yolks | * |
| 1/2 | cup |
sugar |
granulated |
| 1 | medium | orange | grated rind and juice* |
| 3/4 | cup | almonds | blanched and ground, with 3 tbsp granulated sugar |
| 1/4 | teaspoon | almond extract | * |
| 1/2 | cup | cake flour | |
| 3 | each | egg whites | * |
| 3 | tablespoons |
sugar |
granulated |
| 1 | x |
powdered sugar |
in a sifter* |
| 3 | large | egg whites | |
| 1 | pinch | salt | * |
| 1/4 | teaspoon | cream of tartar | scant |
| 1 1/3 | cups |
sugar |
granulated |
| 12 | ounces | chocolate (semi-sweet) | melted with 1/3 cup strong coffee |
| 1 | tablespoon |
vanilla extract |
|
| 3 | tablespoons | jamaican rum | dark* |
| 4 | tablespoons |
butter |
unsalted, softened |
| 3 | tablespoons |
cocoa powder |
in tea strainer |
| 1 | x |
powdered sugar |
in a sifter* |
| 1 | cup |
sugar |
granulated |
| 3 | tablespoons | corn syrup, white | * |
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 pastry 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 **
First published: 1996-01-27 last updated: 2012-03-31





