Title: She's Gotta Have It Cake
Categories: Cheesecakes, Chocolate
Yield: 12 servings
1-1/3 c Flour
1/2 c Cocoa
3 tb Cornstarch
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1-1/4 c Sugar
1 c Water
3 Egg whites
1/2 c Corn syrup
2 ts Instant coffee powder
1 ts Vanilla
1 c Powdered sugar
1-1/2 tb Water
1/4 ts Vanilla
Seedless raspberry jam
Preheat oven top 350°. Spray 9" springform pan with cooking
spray. Combine dry ingredients. Whisk sugar, water, eggs,
syryp, coffee and vanilla together in large bowl until
sugar is almost dissolved. Gradually beat in dry
ingredients until just smooth. Pour into pan. Bake 40
minutes or until toothpick comes out clean. Cool
completely. Invert cake on to plate. Remove pan. Make
glaze with powdered sugar, water and vanilla whisked
together. Spread on top of cake. Drizzle 1 tablespoon
seedless raspberry jam in spiral over glaze. Draw a knife
through jam and glaze to form chervon. Let cake stand 1
hour.
