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Add a photoRaciónes: 12
Ingredientes
- cooking spray
- 1/2 c. granulated sugar
- 1/2 c. packed dark brown sugar
- 3/4 c. water
- 1 Tbsp. instant espresso or possibly 2 Tablespoons instant coffee
- 2/3 c. Dutch process cocoa or possibly unsweetened cocoa
- 1/4 tsp salt
- 2 ounce semisweet chocolate minced
- 2 ounce unsweetened chocolate minced
- 2 Tbsp. Kahlua
- 3 lrg egg yolks
- 1/3 c. sifted cake flour
- 6 lrg egg whites room temperature
- 1/4 tsp cream of tartar
- 1/3 c. granulated sugar
- 1 Tbsp. powdered sugar
- 1/4 c. raspberries optional chocolate curls optional
Direcciones
- Preheat oven to 300 F. Coat bottom of a 9-inch springform pan with cooking spray. Set aside.
- Combine 1/2 c. granulated sugar, 1/2 c. brown sugar, water and espresso in a large saucepan; stir well and bring to a boil. Remove from heat; add in cocoa, salt and chocolates, stirring with a whisk till chocolate melts.
- Stir in Kahlua and egg yolks. Stir in flour; cold to room temperature. Set aside.
- Beat egg whites and cream of tartar at high speed of an electric mixer till foamy. Add in 1/3 c. of granulated sugar, 1 tbsp at a time, beating till stiff peaks form. Gently fold one-forth of the egg white mix into chocolate mix; repeat procedure with remaining egg white mix, one-fourth at a time. Spoon into prepared pan. Bake at 300 F for 1 hour or possibly till a wooden pick inserted in center comes out almost clean. Cold completely on a wire rack. Remove sides from pan; sift powdered sugar over cake. Garnish with raspberries and chocolate curls, if you like.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 12 servings | |
| Calories 181 | |
| Calories from Fat 53 | 29% |
| Total Fat 6.19g | 8% |
| Saturated Fat 3.49g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 110mg | 5% |
| Potassium 153mg | 4% |
| Total Carbs 30.48g | 8% |
| Dietary Fiber 1.8g | 6% |
| Sugars 23.92g | 16% |
| Protein 4.88g | 8% |
