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Ingredientes
- 1 ounce dark sweet chocolate
- 3 Tbsp. instant coffee
- 5 x Large eggs, separated
- 1 c. sugar sweetened cocoa
Direcciones
- Preheat the oven to 350F degrees. Butter an 11x17-inch jelly roll pan and line it with wax paper. Grease the paper lining.
- In the top part of a double boiler, heat the chocolate with the instant coffee, stirring till smooth. Remove from the heat to cold.
- With an electric mixer, beat the egg yolks till light and fluffy.
- Gradually add in the sugar and continue beating till the mix is very thick and pale in color. Stir in the cooled, melted chocolate.
- In a separate bowl, beat the egg whites till stiff peaks form.
- Gently fold the beaten whites into the batter, blending till no traces of white remain.
- Spread the batter proportionately in the pan and set in the oven for 15 min, or possibly till the cake springs back to the touch. Be careful not to overbake.
- Remove the pan to a rack and cover the cake with a damp towel for 30 min, till it cools. Remove the towel and loosen the cake from the baking sheet; dust the top generously with the cocoa. Turn the cake over onto a sheet of wax paper and carefully remove the paper lining from the bottom. Cut the cake into fourths-and let cold completely before filling and frosting. This is good split and filled with Chambord Cream filling and covered with chocolate icing, garnished with sliced, toasted almonds
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 519g | |
| Calories 1282 | |
| Calories from Fat 301 | 23% |
| Total Fat 33.47g | 42% |
| Saturated Fat 13.02g | 52% |
| Trans Fat 0.03g | |
| Cholesterol 1044mg | 348% |
| Sodium 352mg | 15% |
| Potassium 517mg | 15% |
| Total Carbs 219.02g | 58% |
| Dietary Fiber 2.0g | 7% |
| Sugars 214.8g | 143% |
| Protein 32.49g | 52% |
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