Napoleon Cake

Ingredients

• 1 egg
• 7 egg yolks
• 3/4 cup sugar
• 1 1/2 cups almonds, grated
• 8 tablespoons bittersweet chocolate, grated
• 1 teaspooncandied orange peel or 1 teaspoon orange rind
• 2 tablespoons cake crumbs ( or fine bread crumbs)
• 7 egg whites, stiffly beaten

FOR THE FILLING

• 1 cup heavy cream
• 2 1/2 tablespoons sugar

FOR THE CHOCOLATE ICING

• 1 cup sugar
• 1/2 cup water
• 4 1/2 ounces unsweetened chocolate
• 1 tablespoon butter

Directions

1. FOR THE CAKE: Beat egg, egg yolks, and sugar until creamy.
2. Add almonds, chocolate, orange peel, and cake crumbs; continue beating.
3. Fold in gently stiffly beaten egg whites. Bake in two greased and floured 8 or 9 inch cake tins in 300 degrees F. oven for 20 to 25 minutes or until toothpick inserted in center comes clean.
4. When cool split each cake into 2 layers.
5. Spread cream, whipped and sugared, between layers.
6. Pour chocolate icing over top layer.
7. FOR THE ICING: Cook sugar with water until it spins a heavy thread.
8. Melt chocolate in double boiler; add butter.
9. Add hot syrup gradually, stirring constantly until smooth and until mixture coats spoon.