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Espresso Cream Cake with Chile-Chocolate Sauce

Espresso Cream Cake with Chile-Chocolate Sauce

Mocha beverages are popular at Isabel Cruz's restaurants. The addition of a chile pepper to one of her chocolate-coffee concoctions was the inspiration for this chocolate sauce. It has just a little heat and could also be served over vanilla ice cream. She added the espresso cream "to give you something creamy to drag a bite of your cake through." Strong brewed coffee can substitute for the brewed espresso, if you don't have an espresso machine. Instant coffee will work in a pinch for the finely ground espresso.

Cooking Light NOVEMBER 2005

  • Yield: 12 servings (serving size: 1 cake slice, about 1 1/2 tablespoons espresso cream, and about 2 1/2 teaspoons chocolate sauce)


  • Cake:
  • 1 1/3 cups sifted cake flour (about 5 1/3 ounces)
  • 1 1/4 cups sugar, divided
  • 6 large eggs, separated
  • 3 tablespoons brewed espresso, cooled
  • 1 1/2 teaspoons finely ground espresso
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 teaspoon cream of tartar
  • Espresso cream:
  • 1/2 cup firm silken tofu (about 1/2 [12.3-ounce] package)
  • 6 tablespoons fat-free sweetened condensed milk
  • 1/4 cup brewed espresso, cooled
  • Chocolate sauce:
  • 1/4 cup (2 ounces) bittersweet chocolate
  • 2 tablespoons fat-free milk
  • 1/4 teaspoon ancho chile powder


Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Sift together flour and 3 tablespoons sugar; set aside.

Combine 1 cup sugar and egg yolks in a large bowl; beat with a mixer at high speed 5 minutes or until thick and pale. Combine 3 tablespoons of brewed espresso, ground espresso, vanilla, and salt in a small bowl; add to sugar mixture, beating at low speed until blended. Sift flour mixture evenly over the top of egg yolk mixture; stir just until moist.

Beat egg whites with a mixer at high speed until foamy using clean, dry beaters. Add cream of tartar; beat until soft peaks form. Slowly add remaining 1 tablespoon sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold remaining egg white mixture into batter.

Pour batter into a 9-inch springform pan. Bake at 350° for 40 minutes or until cake springs back when touched lightly in center. Cool in pan 1 hour; run a knife around outside edge; remove sides of pan. Cool completely on a wire rack.

To prepare espresso cream, combine tofu, condensed milk, and 1/4 cup of brewed espresso in a blender; process until smooth. Chill.

To prepare chocolate sauce, combine chocolate and fat-free milk in a 1-cup glass measure; microwave at high 1 minute or until chocolate is almost melted. Add chile powder, stirring until smooth. Spoon espresso cream onto dessert plates, spreading evenly. Drizzle chocolate sauce in center of espresso cream; top with a cake slice.

Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 19%
  • Fat: 4.7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.6g
  • Carbohydrate: 38.4g
  • Fiber: 0.5g
  • Cholesterol: 108mg
  • Iron: 1.4mg
  • Sodium: 95mg
  • Calcium: 52mg

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Espresso Cream Cake with Chile-Chocolate Sauce Recipe