Coffee ?n Cream Cake

For this recipe you will need:

Directions:

1)  Heat oven to 350°F.  Over large bowl, sift together cornstarch, flour and 4 tbs. cocoa powder, set aside.  In double boiler, simmer water (or set heat-proof bowl over sauce pan filled with 2″ simmering water, making sure bottom of bowl is not touching water.  Add next five ingredients.  Cook 1 minute, or until warm, whisking constantly.  Remove from heat.

2)  Using hand mixer, whisk egg mixture 2 minutes, or until light and fluffy.  Whisk in flour mixture and 2 tbs. coffee granules; pour into greased 9″ springform pan with removable bottom.  Bake 25 mins. or until toothpick inserted in center of cake comes out clean.  Let cool completely.  Remove cake from pan; slice horizontally into 3 even layers.

3)  With electric mixer on medium-high speed, beat cream and confectioner’s sugar 2 min., or until stiff peaks form.  Reserve 1 cup; stir liqueur, chocolate and remaining coffee granules into remaining whipped cream.  On platter, stack and frost cake layers with chocolate mixture.  Sprinkle shaved chocolate on top of cake.