| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Bittersweet (not unsweetened) chocolate, chopped |
| 2 |
oz |
Unsweetened chocolate; chopped |
| 1/3 |
c |
Freshly brewed espresso coffee |
| 1 |
c |
Unsalted butter; (2 sticks) |
| 1 |
tb |
Vanilla extract |
| 6 |
lg |
Eggs; separated, room temperature |
| 1 |
c |
Firmly packed dark brown sugar |
| 1/2 |
c |
Granulated sugar |
| 1/3 |
c |
Sifted flour |
|
|
Powdered sugar |
INSTRUCTIONS
Grease and flour 10-inch springform pan that is 2 inches high.
Melt chocolates with coffee and butter in heavy saucepan over medium-low
heat, stirring until smooth. Pour into large bowl. Cool; mix in vanilla.
Using separate bowl (not plastic), beat egg whites until almost stiff.
In another bowl, cream egg yolks with sugars and flour.
Mix egg yolk mixture with chocolate mixture. Fold in egg whites. Gently
pour batter into prepared pan.
Bake at 350 degrees 45 minutes or until done. Transfer to rack and cool
(cake will fall). Run knife around sides to loosen if necessary. Release
pan sides from cake. Place decorative doily or stencil on top of cake. Sift
powdered sugar over top. Remove doily or stencil from cake. Makes 12
servings.
NOTES : From: Resturant Recipes
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Aquasea221@aol.com
on Oct 24, 1997
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