1. In an electric mixer, cream 3 tablespoons of butter, and add 2/3 cup sugar slowly. Beat until thick and cream colored.
2. Add one at a time, beating after each addition: 8 egg yolks, 4 teaspoons instant coffee, 3 tablespoons heavy cream.
3. Gradually add 1 1/3 cups flour, continuing to beat.
4. Whip 8 egg whites until half stiff. Continue to whip while adding 2 tablespoons of sugar. Fold stiff egg whites into egg yolk mixture.
5. Pour batter into 3 9-inch cake pans,buttered and lined with paper, buttered again and floured.
6. Bake until lightly browned, about 20 to 22 minutes. Invert on cake racks and cool.
7. Fill with Coffee Butter Cream and ice top with chocolate frosting. This is a dry, crisp layer cake, so spread heavily with filling.
1. Over hot water, melt 4 squares unsweetened chocolate. Stir and set aside.
2. In top of double boiler, beat 7 eggs and 1 cup plus 3 tablespoons sugar, until light and creamy.
3. Place egg mixture over simmering water in lower section of double boiler, and cook, stirring constantly, until thickened, about 10 minutes.
4. Take from heat, pour into a chilled bowl, and beat in cooled chocolate and 1 cup unsalted butter.
5. Chill for a short time to harden sightly before spreading between layers and on sides of torte. Can also be used to frost top, in lieu of chocolate frosting.
(Origin - "The Chocolate and Coffee Cookbook" by Lillian Langseth-Christensen and Carol Sturm Smith, 1967. Aside: Lillian Langseth-Christensen was a writer for Gourmet magazine and author of many cookbooks. including "Gourmet's Old Vienna Cookbook.")