1 cup whipping cream
4 egg yolks
1 cup sugar
3 tablespoons butter
1 1/2 cups flaked coconut
1 cup currants
1 cup chopped pecans
Grate the orange rind [zest] and set aside. Remove the seeds from
the orange and grind the orange in a food processor. Set aside.
Combine the cream, egg yolks and sugar in a saucepan. Cook over
medium heat, stirring constantly until it thickens. Remove from the
heat and stir in the butter.
Stir in the orange rind and pulp. Add the coconut, currants, and
pecans and mix well. Let cool completely.
1 tablespoon instant coffee granules
1/3 cup boiling water
3 (1-ounce) squares unsweetened chocolate
4 tablespoons butter
3 cups sifted confectioners' sugar
Combine the coffee granules and the boiling water, stirring until the
granules dissolve. Set aside.
Combine the chocolate, butter and salt in the top of a double boiler.
Cook over medium heat, stirring until smooth. Remove from the
heat and cool.
Stir in the coffee mixture. Gradually add the confectioners' sugar,
beating at medium speed with an electric mixer for about one minute,
or until the mixture is smooth and creamy.
To assemble the cake, spread the filling between the cake layers.
Spread the top and sides with the frosting.