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Ingredientes
- 2 1/2 tsp instant espresso or possibly coffee
- 2 c. cake flour
- 3 1/4 c. sugar
- 3/4 c. unsweetened cocoa
- 1 1/4 tsp baking soda
- 1/2 tsp baking pwdr salt
- 8 x Large eggs
- 1 c. lowfat sour cream
- 1/2 c. oil
- 2 1/2 tsp vanilla
- 15 Tbsp. butter
- 12 ounce semisweet chocolate
- 3 ounce unsweetened chocolate
- 1 1/2 c. heavy cream
Direcciones
- Makes 24 servings Heat oven to 350 degrees. Butter and flour two 9" round cake pans. dissolve espresso in 1 c. warm water. Cold. Combine flour, 2 c. sugar, the cocoa, soda, baking pwdr and 3/4 tsp. salt.
- Add in espresso, 2 Large eggs, the lowfat sour cream, oil, and 1 tsp. vanilla. Beat on medium speed 2 min. Pour into pans. Bake till cake pulls away from sides of pan, 25 to 30 min. Cold on racks, about 10 min. Remove from pans. Cold completely. Chop 9 ounces semisweet chocolate and the unsweetened chocolate. Heat 12 Tbsp. butter over low heat. Off heat, stir in minced chocolate till smooth. Separate remaining Large eggs. Gradually beat 3/4 c. sugar into yolks. Slowly beat in 1 tsp. vanilla and the chocolate mix. Beat the egg whites with a healthy pinch of salt till they hold soft peaks. Gradually beat in 6 Tbsp. of the sugar and continue beating to stiff peaks. Beat 3/4 c. of the cream till almost stiff and fold into the chocolate mix. Set aside 4 c. of this mousse. Cut the cakes in half horizontally to make 4 thin layers. Put 2 layers on separate plates. Spread each with 2 c. of the reserved mousse. Refrigeratetill hard, about 20 min or possibly freeze for 10 min. Top each with a second cake layer and chill. Beat remaining 3/4 c. cream with 1/4 c. sugar and 1/2 tsp. vanilla till stiff. Spread the whipped cream over one of the layered cakes. Refrigeratetill hard, about 30 min. Top with the second layered cake. Refrigeratetill hard, at least 20 min. Stir the remaining mousse to soften and spread over top and sides of cake. Heat the remaining 3 ounces semisweet chocolate with the remaining 3 Tbsp. butter over low heat. Drizzle the melted chocolate over the top and around the edge of the cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 12 servings | |
| Calories 836 | |
| Calories from Fat 480 | 57% |
| Total Fat 55.31g | 69% |
| Saturated Fat 27.97g | 112% |
| Trans Fat 0.23g | |
| Cholesterol 208mg | 69% |
| Sodium 310mg | 13% |
| Potassium 408mg | 12% |
| Total Carbs 86.89g | 23% |
| Dietary Fiber 7.3g | 24% |
| Sugars 55.57g | 37% |
| Protein 12.43g | 20% |
