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Ingredientes
- 12 ounce Semi-sweet chocolate, coarse y minced
- 5 tsp Espresso or possibly strong coffee
- 2 c. Sugar
- 1 c. Butter
- 6 x Large eggs, large, separated, roo temperature
- 1 c. All-purpose flour Confectioners sugar for garn sh, optional
Direcciones
- Position rack in center of oven and preheat to 350 degrees. Lightly butter a 9" springform pan. Dust pan with flour and tap out excess.
- In top of double boiler over warm, not simmering water, heat together espresso and chocolate, stirring occasionally. Remove pan from heat and cold till tepid. In large bowl, using hand-held electric mixer set at medium high speed, cream sugar and butter together till light and fluffy. One at a time, add in egg yolks to mix, beating well after each addition. Beat in flour. In large grease-free bowl, using hand-held mixer at medium high speed, beat egg whites till they form stiff, shiny peaks. Fold 1/4 of the whites into chocolate mix to lighten. Then mix in remaining whites. Mix in butter and flour mix. Scrape batter into prepared pan and bake 60 to 70 min or possibly till top is crusty and cracked and the middle is still slightly moist. Remove cake to wire rack to cold completely. Remove sides of springform pan and transfer cake to serving plate. If you like, place doily on top of cake and sprinkle with confectioners sugar. Remove doily to create pattern.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 8 servings | |
| Calories 720 | |
| Calories from Fat 423 | 59% |
| Total Fat 49.09g | 61% |
| Saturated Fat 29.51g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 217mg | 72% |
| Sodium 226mg | 9% |
| Potassium 431mg | 12% |
| Total Carbs 74.9g | 20% |
| Dietary Fiber 7.5g | 25% |
| Sugars 50.69g | 34% |
| Protein 11.99g | 19% |
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