1/2 c granulated sugar
1/2 c packed dark brown sugar
3/4 c water
1 Tbsp instant espresso granules or 2 Tbsp instant coffee granules
2/3 c Dutch process or unsweetened cocoa
1/4 tsp salt
2 oz unsweetened chocolate, chopped
2 oz semisweet chocolate, chopped
2 Tbsp Kahlúa (coffee-flavored liqueur)
3 large egg yolks
1/3 c sifted cake flour (such as Swan's Down)
6 large egg whites (at room temperature)
1/4 tsp cream of tartar
1/3 c granulated sugar
1 Tbsp powdered sugar
1/4 cup raspberries and/or chocolate curls for garnish
Yields 12 servings.
- Preheat oven to 300 degrees.
- Coat bottom of 9-inch springform pan with cooking spray and set aside.
- Combine 1/2 cup granulated sugar, 1/2 cup brown sugar, water, and espresso in a large saucepan.
- Stir well and bring to a boil, then remove from saucepan.
- Add cocoa, salt, and chocolates, stirring with a whisk until chocolate melts.
- Stir in Kahlúa and egg yolks.
- Stir in flour.
- Cool to room temperature. Set aside.
- Beat egg whites and cream of tartar at high speed of a mixer until foamy.
- Add 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Gently fold one-fourth of egg white mixture into chocolate mixture; repeat procedure with remaining egg white mixture, one-fourth at a time.
- Spoon into prepared pan.
- Bake at 300 degrees for 1 hour or until a wooden pick inserted in center comes out almost clean.
- Cool completely on wire rack.
- Remove sides from pan; sift powdered sugar over cake. Garnish with raspberries and chocolate curls, if desired.
Greg Patent. "The Gift of Chocolate." Cooking Light. December 1997. 133.
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Except where noted, all material on this site is © 1999 Rebecca J. Stevenson