Makes one 9 inch cake, serves 8-12
2 tsp instant Espresso Powder
2 tsp vanilla
1/2 tsp hot coffee
8 ounces bittersweet chocolate, melted and cooled
9 T. unsalted butter, melted and cooled
4 eggs, separated
2 extra egg yolks
2/3 cup sugar
1/8 tsp salt
Unsweetened cocoa or 10 X sugar for dusting
Set the oven to 350 degrees and lightly butter a 9 inch spring-form pan.
In a small bowl combine the espresso powder, vanilla and hot coffee.
In a mixing bowl whisk the melted chocolate and butter thoroughly.
In a large bowl, or the mixing bowl of your standing mixer, whisk the egg yolks and sugar for 2 – 3 minutes, or until lightly thickened. Blend in the espresso mixture, the melted chocolate and the butter.
In the electric mixer bowl with the whisk beat the egg whites just until the are starting to form, add the salt and continue beating until firm peaks form.
Stir a large spoon of the whites into the chocolate mixture, then fold in the rest vey carefully so that they hold form and there are no white streaks.
Spoon the batter into the pan. Gently smooth and place in the oven. Bake for 40 minutes or until set. Cool the cake in the pan.
When ready to serve release the sides and sprinkle with either cocoa or 10 x sugar.
Topics: Recipes |