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Ingredients
- 6 ounce Bittersweet (not unsweetened) chocolate, minced
- 2 ounce Unsweetened chocolate, minced
- 1/3 c. Freshly brewed espresso coffee
- 1 c. Unsalted butter, (2 sticks)
- 1 Tbsp. Vanilla extract
- 6 lrg Large eggs, separated, room temperature
- 1 c. Firmly packed dark brown sugar
- 1/2 c. Granulated sugar
- 1/3 c. Sifted flour
- Â Â Powdered sugar
Directions
- Grease and flour 10-inch springform pan which is 2 inches high.
- Heat chocolates with coffee and butter in heavy saucepan over medium-low heat, stirring till smooth. Pour into large bowl. Cold; fold in vanilla.
- Using separate bowl (not plastic), beat egg whites till almost stiff.
- In another bowl, cream egg yolks with sugars and flour.
- Mix egg yolk mix with chocolate mix. Mix in egg whites. Gently pour batter into prepared pan.
- Bake at 350 degrees 45 min or possibly till done. Transfer to rack and cold
- (cake will fall). Run knife around sides to loosen if necessary. Release pan sides from cake. Place decorative doily or possibly stencil on top of cake. Sift powdered sugar over top. Remove doily or possibly stencil from cake.
- Makes 12servings.
- NOTES :
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