| 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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