6 oz Unsweetened chocolate
6 tb Strong-brewed coffee
1 tb Pure vanilla extract
3/4 lb Butter at room temp.
1 lb Dark brown sugar
1 c Granulated sugar
6 lg Eggs
1 c Sifted all-purpose flour
Confectioner’s sugar for
-decorating
1 c Heavy cream; whipped
-(optional)
From: arielle@taronga.com (Stephanie da Silva)
Date: Tue, 3 Aug 93 15:24:25 CDT
Bake this cake at least two days before you plan to use it. The flavor and
texture improve on standing. It’s time-consuming to prepare, but worth it!
Adjust th rack to the center of the over. Butter a 10-inch springform pan.
Preheat the oven to 350 degrees. In a double boiler, over simmering water,
melt the chocolate with the coffee. Remove from heat. When slightly cool,
stir in the vanilla. (The melted chocolate and coffee may form a thick
paste, but it incorporates easily into the batter when added.) In the large
bowl of an electric mixer, cream the butter with the brown and white sugars
until light and fluffy. Separate the eggs carefully, placing the whites in
a large bowl. Add the egg yolks one at a time to the butter-sugar mixture,
beating well after each addition. Add the chocolate mixture to the batter
and mix well. Stir in the flour, mixing only until incorporated. Using
clean, dry beaters, beat the egg whites until stiff and glossy but not dry.
Gently fold the beaten egg whites into the chocolate mixture, handling them
carefully in order not to deflate the egg whites. Fold only until no white
streaks remain. Gently turn the batter into the prepared springform pan.
Smooth the top with a spatula. Place in the preheated oven, and bake for
one hour or until the top springs back when lightly touched. Remove the pan
from the oven and cover the top of the cake with aluminum foil to keep it
from hardening. Place the pan on a rack to cool. When completely cool,
store covered in the baking pan until ready to serve. A plastic bag,
tightly closed provides excellent storage. *Do not refrigerate!* At serving
time, remove the sides of the springform pan and place the cake on a
12-inch cake platter. Dust the top lightly with confectioners’ sugar. (For
a nice effect, you can place a lace doily or stencil on top of the cake and
then dust with the sugar over that. Carefully remove the doily or stencil
and voila! instant masterpiece!) Top each portion with a dollop of cream.
REC.FOOD.RECIPES ARCHIVES
/CAKES
LET STAND 2 DAYS BEFORE SERVING
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
