| 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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