| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dutch | Not, Sent | 12 | Servings |
INGREDIENTS
| Cooking spray | ||
| 1/2 | c | Granulated sugar |
| 1/2 | c | Packed dark brown sugar |
| 3/4 | c | Water |
| 1 | tb | Instant espresso or 2 T instand coffee |
| 2/3 | c | Dutch process cocoa or unsweetened cocoa |
| 1/4 | ts | Salt |
| 2 | oz | Semisweet chocolate; chopped |
| 2 | oz | Unsweetened chocolate; chopped |
| 2 | tb | Kahlua |
| 3 | lg | Egg yolks |
| 1/3 | c | Sifted cake flour |
| 6 | lg | Egg whites; room temperature |
| 1/4 | ts | Cream of tartar |
| 1/3 | c | Granulated sugar |
| 1 | tb | Powdered sugar |
| 1/4 | c | Raspberries; optional |
| Chocolate curls; optional |
INSTRUCTIONS
Preheat oven to 300°. Coat bottom of a 9-inch 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 an electric mixer until foamy. Add 1/3 cup of granulated sugar, 1 tbsp at a time, beating until stiff peaks form. Gently fold one-forth of the 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° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool completely on a wire rack. Remove sides from pan; sift powdered sugar over cake. Garnish with raspberries and chocolate curls, if desired. NOTES : Per serving: cals - 205 - 27%ff fat - 6.1g Recipe by: Cooking Light - November/December 1997 Posted to EAT-L Digest by The Taillons <taillon@EARTHLINK.NET> on Nov 24, 1997
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