----------------------------ALMOND SPONGE SHEET---------------------------- 3 ea Egg yolks

1/2 c Sugar, granulated

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 Flour, cake

3 ea Egg whites

3 tb Sugar, granulated

Confectioner's sugar; in a . sifter

-------------------------------MERINGUE BASE------------------------------- 3 lg Egg whites

pn Salt 1/4 ts Cream of tartar; scant

1 1/3 c Sugar, granulated

--------------------------------FILLING BASE-------------------------------- 12 oz Semisweet baker's chocolate

. melted with 1/3 cup . strong coffee 1 tb Vanilla extract

3 tb Rum, dark, jamaican

4 tb Butter, unsalted, softened

----------------------------------FILLING---------------------------------- 4 tb Butter, unsalted, softened

---------------------------------DECORATION--------------------------------- 3 tb Unsweetened cocoa; in a tea

. strainer Confectioner's sugar; in a . sifter

-----------------------------SPUN CARAMEL VEIL----------------------------- 1 c Sugar, granualted

3 tb Syrup, corn, white

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 ** -----