12 oz Semi-sweet chocolate;
- coarsely chopped
5 ts Espresso or strong coffee
2 c Sugar
1 c Butter
6 lg Eggs; separated,
- room temperature
1 c All-purpose flour
Confectioners sugar;
-for garnish (optional)
Position rack in center of oven and preheat to 350 F. Lightly
butter a 9" springform pan. Dust pan with flour and tap out excess.
In top of double boiler over hot, not simmering water, melt together
espresso and chocolate, stirring occasionally. Remove pan from heat
and cool until tepid. In large bowl, using hand-held electric mixer
set at medium high speed, cream sugar and butter together until light
and fluffy. One at a time, add egg yolks to mixture, beating well
after each addition. Beat in flour. In large grease-free bowl, using
hand-held mixer at medium high speed, beat egg whites until they form
stiff, shiny peaks. Fold 1/4 of the whites into chocolate mixture to
lighten. Then fold in remaining whites. Fold in butter and flour
mixture. Scrape batter into prepared pan and bake 60 to 70 minutes or
until top is crusty and cracked and the middle is still slightly
moist. Remove cake to wire rack to cool completely. Remove sides of
springform pan and transfer cake to serving plate. If desired, place
doily on top of cake and sprinkle with confectioners sugar. Remove
doily to form pattern.
Recipe FROM: Belltown Cafe, Seattle via Chocolatier Magazine
