A. Cake
8 eggs, separated
8 tbs sugar
7 tbsp flour
2 tbsp cocoa
Beat whites until stiff. Beat yolks with sugar and add flour and cocoa at end until just mixed. Fold by hand. Bake in lined jelly roll pan at 350 for 12-15 minutes until just baked. Invert and separate cake from liner. Bake two cakes if using entire recipe of chocolate cream. Or bake one cake and use half the chocolate cream and freeze the rest for another time.
B. Chocolate Cream
1/2 lb good quality swiss chocolate (I use Noblesse)
1 tsp coffee
1 1/2 cups sugar
1/2 cup water
Dissolve over fire or in microwave. Beat one lb butter or margarine and 4 eggs. Add warm chocolate and mix well. Let solidify at room temperature to consistency of chocolate cream.
C. Assembly
In a large bowl, mix cake, chocolate cream, rum extract, whiskey, toasted chopped almonds, shredded coconut, and vanilla extract. Form balls. Roll balls in coconut and drizzle with melted chocolate.
