This incredible chocolate cake tastes so indulgent, it's hard to believe it weighs in at just over 200 calories and 6 grams of fat per serving.
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
3/4 cup water
1 tablespoon instant espresso or 2 tablespoons instant coffee granules
2/3 cup Dutch process or unsweetened cocoa
1/4 teaspoon salt
2 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
2 tablespoons Kahlúa (coffee-flavored liqueur)
3 large egg yolks
1/3 cup sifted cake flour (such as Swan's Down)
6 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
1 tablespoon powdered sugar
1/4 cup raspberries (optional)
Chocolate curls (optional)
How to Make It
Preheat oven to 300°.
Coat bottom of a 9-inch springform pan with cooking spray. Set aside.
Combine 1/2 cup granulated sugar, 1/2 cup brown sugar, water, and espresso in a large saucepan; stir well and bring to a boil. Remove from heat; add cocoa, salt, and chocolates, stirring with a whisk until chocolate melts. Stir in Kahlúa and egg yolks. Stir in flour; cool to room temperature. Set aside.
Beat egg whites and cream of tartar at high speed of a mixer until foamy. Add 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; repeat procedure with remaining egg white mixture, one-fourth at a time. Spoon into prepared pan. Bake at 300° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool completely on wire rack. Remove sides from pan; sift powdered sugar over cake. Garnish with raspberries and chocolate curls, if desired.
Note: A substitution of 1/4 cup all-purpose flour may be used in place of 1/3 cup cake flour.
Cake flour is a fine-textured, soft wheat flour with a high starch content, and usually comes in a box rather than a bag. It can be found with the cake mixes at the supermarket.
I already reviewed this in July, 2014, but had to add more. Not only did my company love it, but my best friend's husband actually licked the dish! Also, I entered this cake in our local fair in Sept., and not only did I win the 1st Prize Blue Ribbon, but I also won a Purple Rosette Ribbon, which is Best in Show! Usually the judges just taste the tiniest sliver of the entered item, but they ate more than 1/4 of this and they said they just couldn't stop eating it and kept going back for more! Lucky, lucky me!
This makes amazing cupcakes. The flavor is strong and decadent (you would never think it was light) and the coffee set of the chocolate perfectly. The texture of the cake was very moist, almost like a chocolate lava cake, and really melt-in-your-mouth delicious. I HIGHLY recommend it!
I used a 10" springform pan, since I did not have a 9". I cooked it for 32 minutes and it was only a tiny bit dry on the edges. 30 minutes would be just about right. It was still a nice finished height, about 1.5 to 2 inches tall. It did not rise too high in the middle or sink dramatically. I would recommend this size pan and cooking time. It had a lovely, creamy texture. We called it the "chocolate cloud".
Have made this several times and always get rave reviews. I typically use 3:1 ratio of good quality dark chocolate to semi-sweet instead of the 1:1 ratio in recipe. Also sub orange juice for water for a richer flavor.
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