1 / 2 cup granulated sugar
1 / 2 cup packed dark brown sugar
Water 3 / 4 cup
1 tablespoon instant coffee granules or 2 tablespoons instant coffee
2 / 3 cup Dutch process or unsweetened cocoa
Tsp salt 1 / 4
2 ounces semisweet chocolate, chopped
2 ounces bittersweet chocolate, chopped
2 tablespoons Kahlua (coffee liqueur)
3 large egg yolks
1 / 3 cup cake flour term (such as swan's down)
6 large egg whites (at room temperature)
1 / 4 teaspoon cream of tartar
1 / 3 cup granulated sugar
C. 1 tablespoons sugar
Cup raspberries 1 / 4 (optional)
Chocolate curls (optional)
Preheat oven to 300 degrees.
Primer 9-inch spring form pan with cooking spray. Busy.
Mix 1 / 2 cup granulated sugar, 1 / 2 cup brown sugar, water and coffee in a large pot, mix well and bring to boil. Remove from heat, add cocoa, salt and chocolate, stirring with a whisk until chocolate melts. Add the egg yolks and Kahlúa. Add flour and let cool to room temperature. Set aside.
Whisk the egg whites and cream of tartar at high speed mixer until stiff. Add 1 / 3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks. Egg mixture gently sometimes a quarter of white chocolate mixture, repeat with the remaining egg mixture white, one quarter at a time. Spoon into prepared pan. Bake at 300 degrees for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool completely on a wire rack. Remove the sides of the pan, sift the icing sugar on the cake. Garnish with raspberries and chocolate curls, if desired.
Labels: chocolate cake