Ingredients
- cooking spray
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 3/4 cup water
- 1 tablespoon instant espresso
- 67/100 cup dutch process or unsweetened cocoa
- 1/4 teaspoon salt
- 2 ounce semisweet chocolate
- 2 ounce unsweetened chocolate
- 2 tablespoon kahlúa
- 3 tablespoon egg yolks
- 33/100 cup cake flour
- 6 cup egg whites
- 1/4 teaspoon cream of tartar
- 33/100 cup granulated sugar
- 1 tablespoon powdered sugar
- 1/4 cup raspberries
- 1/4 cup chocolate curls
Preparation
Baking Directions:
Preheat oven to 300. Coat bottom of a 9-inch springform pan with cooking spray.
Set aside.
Combine 1/2 cup granulated sugar, brown sugar, water and espresso in a large saucepan; bring to a boil.
Remove from heat; add cocoa, salt and chocolates, stirring with a whisk until chocolate melts.
Stir in Kahlúa and egg yolks.
Stir in flour; cool to room temperature.
Set aside.
Beat egg whites and cream of tartar with a mixer at high speed until foamy.
Add 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently fold one-fourth of 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.
Cover with heavy-duty foil; seal and freeze.
NUTRITIONAL INFORMATIONCalories 205 (27% from fat)Fat 6.1g (sat 3.2g, mono 1.9g, poly 0.4g)Protein 5gCarb 34.2gFiber 0.2gChol 55mgIron 2mgSodium 91mgCalc 31mg
Serving Directions:
To serve, thaw in refrigerator overnight.
Let stand 30 minutes at room temperature.
Remove sides from pan; sift powdered sugar over cake.
Garnish with raspberries and chocolate curls, if desired.
Tips:
Cake flour is a soft, finely textured wheat flour with a high starch content.
It usually comes in a box rather than a bag and can be found with the cake mixes at the supermarket.
You can substitute 1/4 cup all-purpose flour for 1/3 cup cake flour.
Make up to one month ahead.
