Yields 12 servings
I got this one out of Cooking Light magazine a few years ago... Another of the "little goes a long way" recipes. Also another of the "very yummy" variety.
Cooking Spray
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
3/4 cup water
1 tbsp instant espresso or 2 tbsp instant coffee
2/3 cup Dutch process or unsweetened cocoa
1/4 tsp salt
2 oz. semisweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
2 tbsp. Kahlua
3 large egg yolks
1/3 cup sifted cake flour
6 large egg whites (room temp)
1/4 tsp cream of tartar
1/3 cup granulated sugar
1 tbsp powdered sugar
1/4 cup raspberries (opt.)
chocolate curls (opt.)
- Preheat oven to 300° F.
- Coat bottom of a 9 springform pan with cooking spray. 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. Remove from heat; add cocoa, salt, and chocolates, stirring with a whisk until chocolate melts. Stir in Kahlua 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 of granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; repeat with remaining egg white mixture, one-fourth at a time. Spoon into prepared pan.
Bake at 300° F 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.
(as usual, the powdered sugar is best added right before serving, so it doesn't melt and get gooey with the moisture)
Ashley
(8/2/01)
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