INGREDIENTS

INSTRUCTIONS

Crust: Coat the inside of a 8-inch springform with cooking spray, add
the crumbs, and rotate and tilt the pan until the entire inside is
covered. Spread any excess over the pan bottom. Cut a piece of
heavy-duty aluminum foil about 16 inches square, set the pan in the
center of the foil, and pleat and crimp the foil tightly against the
pan. This will prevent water from seeping into the pan during baking
in the water bath.  Batter: Position a rack in the center of the oven
and preheat to 325  degrees.  In a large saucepan, combine the milk,
sugar, coffee powder, butter,  and chocolate. Set over very low heat
and stir until the sugar  dissolves and the solids are melted. Do not
boil. Remove from the  heat and set aside to cool until no longer hot
to the touch.  In a large mixing bowl, lightly whisk together the eggs,
and egg  white, and vanilla; set aside. Place a sifter over a second
bowl and  measure into it the cocoa, flour, baking powder, and salt.
Sift dry  ingredients into the bowl and set this aside also.  Test the
temperature of the chocolate liquid; if cool to the touch  whisk a
little chocolate into the egg mixture to warm it slightly,  then whisk
all the eggs into all the chocolate and blend well. Whisk  this mixture
into the dry ingredients. When thoroughly blended pour  the batter into
the prepared pan.  Set the pan in the center of a roasting pan and add
hot water until it  reaches about one third up the side of the pan. Set
both pans in the  oven and bake for 50 to 55 minutes, until the top is
raised, and  shiny, and slightly springy when pressed with finger. A
cake tester  inserted about 1 inch in from the edge will come out with
a few moist  crumbs attached. Remove the pan from the water bath, cool
on a wire  rack for about 20 minutes, then peel away foil. Allow to
cool for at  least 1 hour before seving, or refrigerate overnight. To
serve,  remove the side of the springform pan, leaving the cake on the
pan  bottom. You can sift on a light dusting of cocoa or powdered sugar
just before serving if you wish. This cake is about 50% less in fat
than the classic chocolate mousse cake. I like it.  By ConnieJo
<clonnie@eaze.net> on Nov 30, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2723
Calories From Fat: 504
Total Fat: 59.9g
Cholesterol: 76.7mg
Sodium: 2426mg
Potassium: 3496.2mg
Carbohydrates: 518.4g
Fiber: 25.6g
Sugar: 309.7g
Protein: 63.1g