- Cooking spray
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3/4 cup water
- 1 tablespoon instant espresso or 2 tablespoons instant coffee granules
- 2/3 cup dutch process or unsweetened cocoa
- 1/4 teaspoon salt
- 2 ounce semisweet chocolate
- 2 ounce chocolate
- 2 tablespoon kahlúa (coffee-flavored liqueur)
- 3 tablespoon egg yolks
- 1/3 cup sifted cake flour (such as swanis down)
- 6 cup egg whites
- 1/4 teaspoon cream of tartar
- 1/3 cup sugar
- 1 tablespoon sugar
- 1/4 cup raspberries
- 1/4 cup Chocolate curls
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.1.
Preheat oven to 300.2. Coat bottom of a 9-inch springform pan with cooking spray.
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.
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.5.
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.
Yield: 12 servings(serving size: 1 wedge).
Note: You can substitute 1/4 cup all-purpose flour for 1/3 cup cake flour.
CALORIES 205 (27% from fat); FAT 6.1g (sat 3.2g, mono 1.9g, poly 0.4g); PROTEIN 5g; CARB 34.2g; FIBER 0.2g; CHOL 55mg; IRON 2mg; SODIUM 91mg; CALC 31mg
Make up to one month ahead