| 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 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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