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

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 **

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