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Ingredients Jump to Instructions ↓

  1. 10 oz Semisweet chocolate

  2. 1 ts Instant coffee

  3. 1 1/4c Unsalted butter, room

  4. -temperature (2-1/2 sticks)

  5. 1 1/4c Sugar

  6. 10 Eggs - separated

  7. 1 oz Semisweet chocolate, grated

  8. -(garnish)

Instructions Jump to Ingredients ↑

  1. + Preheat oven to 350F.

  2. Butter bottom of 9-inch springform pan.

  3. Melt chocolate with coffee in top of double boiler over simmering water.

  4. Stir until smooth.

  5. Set aside to cool slightly.

  6. Cream butter and sugar in large bowl of electric mixer.

  7. Add cooled chocolate and blend well.

  8. Add eggs yolks one at a time and beat on low speed for a total of about 15 minutes.

  9. Beat egg whites and fold into batter.

  10. Pour about 3/4 of batter into springform and bake about 50 minutes.

  11. Let cool completely (cake will sink in middle).

  12. Spread rest of uncooked batter on top.

  13. Cover and chill overnight.

  14. Sprinkle with grated chocolate just before serving.

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