Ingredients Jump to Instructions ↓

  1. 6 oz 170g Bittersweet chocolate (or semisweet chocolate) chopped

  2. 2 oz 56g Unsweetened chocolate chopped

  3. 1/3 cup 78ml Freshly brewed espresso

  4. 1 cup 198g / 7oz Unsalted butter

  5. 1 tablespoon 15ml Vanilla extract

  6. 6 tablespoons 90ml Eggs - separated, room (large) temp.

  7. 1 cup 160g / 5.6oz Dark brown sugar - packed

  8. 1/2 cup 99g / 3 1/2oz Sugar

  9. 1/3 cup 20g / 0.7oz All-purpose flour - sifted Powdered sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Position rack in center of oven and preheat to 350F. Butter 10-inch-diameter Springform pan with 2-inch-high sides. Melt both chocolates with coffee and butter in heavy medium saucepan over medium-low heat, stirring until smooth. Pour into large bowl. Cool. Mix in vanilla extract. Using electric mixer, beat yolks with both sugars in medium bowl until slowly dissolving ribbon forms when beaters are lifted. Fold yolk mixture into chocolate mixture. Fold in flour. Using electric mixer fitted with clean, dry beaters, beat whites in another large bowl until almost stiff. Fold 1/4 of whites into chocolate mixture to lighten. Gently fold in remaining whites. Gently pour batter into prepared pan. Bake until toothpick inserted in center comes out with moist crumbs still attached, about 45 minutes. Transfer to rack and cool (cake will fall). (Can be prepared 1 day ahead. Cover cake in pan with plastic wrap and let stand at room temperature.) Run small knife around cake pan sides to loosen if necessary. Release pan sides of cake. Invert cake onto plate. Place stencil or doily atop cake. Sift powdered sugar over. Remove stencil from cake and serve.


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