•	6 ½ oz. Semi sweet chocolate ½ lb. Butter 9 egg yolks 1C sugar 4 egg whites

		•	Melt together the chocolate and butter. Ribbon egg yolks with sugar. Fold chocolate into yolks.

		•	Whisk egg whites to fairly stiff peaks. Mix 1/3 into chocolate, then fold in the rest. Pour onto prepared ½ sheet pans (BPBF). Bake 22-24 minutes @325. Cool.

		•	4C heavy cream 4T butter 1/4C sugar 2 lb. Chopped semi-sweet chocolate 2t instant espresso powder

		•	Combine heavy cream, butter and sugar. Heat over moderate heat until it  just reaches the simmer stage. Pour into the chocolate. Whisk until all chocolate is melted and mix until smooth.

		•	Take 3C out, combine with espresso powder to make mocha for ganache filling.

		•	Spread ganache over top of one layer of cake. Invert second layer on top of first to make a“sandwich”. Chill thoroughly, 30-45 minutes.

		•	Cut finished cake into diamonds or other small shapes. Place on rack over sheetpan. Spoon ganache over each to cover. Garnish each with squiggle of white chocolate. Serve on plate with fork garnished with squiggles of white chocolate or as an hors d’oeurves.