| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dutch | Desserts | 12 | Servings |
INGREDIENTS
| Cooking spray | ||
| 1/2 | c | Granulated sugar |
| 1/2 | c | Packed dark brown sugar |
| 3/4 | c | Water |
| 2 | tb | Instant coffee granules |
| 2/3 | c | Unsweetened cocoa powder;, (Dutch process) |
| 2 | oz | Semisweet chocolate |
| 2 | oz | Unsweetened baking chocolate squares |
| 2 | tb | Kahlua |
| 3 | lg | Egg yolks |
| 1/3 | c | Sifted cake flour |
| 6 | lg | Egg whites; at room temperature |
| 1/4 | ts | Cream of tartar |
| 1/3 | c | Granulated sugar |
| 1/2 | pt | Fresh raspberries |
INSTRUCTIONS
Preheat oven to 300. Coat bottom of a 9-inch springform pan with cooking spray. Set aside. Combine 1/2 cup granulated sugar, dark brown sugar, water, and instant coffee granules in a large saucepan; stir well and bring to a boil. Remove from heat. Add cocoa 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 for 1 hour or until a wooden pick inserted in center comes out almost clean. Cook completely on wire rack. Remove sides of pan. Garnish with raspberries. Per serving: 212 Calories; 6g Fat (24% calories from fat); 5g Protein; 38g Carbohydrate; 53mg Cholesterol; 33mg Sodium Recipe by: Cooking Light (November/December 1997) Posted to EAT-LF Digest by "Joanne M. McAndrews" <jmca@nwu.edu> on Feb 15, 1998
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