Sep 24, 2013

Flourless Dark Chocolate Espresso Cake

Thanks to Martha, I have a fantastic new cake gleaming on my counter. So often I get Living in the mail, read the first thirty pages as if they were the bible, and then get busy - and put it down. NEVER TO GO BACK. Ironically, I rarely reach the recipes in the back - the reason I subscribed to good ol' Martha in the first place.

But last month, thanks to Melyssa's weekly wishes - I read ALL my magazines, ALL the way through as I intended. And when I had a sweet friend in town who loves to bake - this thing popped into my brain, immediately.  We had to make it. It's no secret that I love Martha, Dark Chocolate or espresso. (where my coffee addicts at?! paging, Zauni.) Lets just say, this one was a slam dunk in my book. 
Ingredients:
3 tablespoons unsalted butter
6 ounces bittersweet chocolate, 70% cacao, chopped
6 large eggs, separated at room temperature
cup sugar, divided
3 tablespoons instant-espresso powder
1/4 teaspoon coarse salt
tablespoon pure vanilla extract
Directions:
1. Preheat oven to 350°. Invert the bottom of a 9-inch springform pan and coat with butter or cooking spray.
2. Melt butter and chocolate, until smooth in a bowl over a saucepan of simmering water.
3. Beat together egg yolks and 1/2 cup sugar with a mixer on medium-high until thick and pale about 3 minutes. Add espresso powder and salt beat until combined, about 1 minute. Add vanilla and melted chocolate mixture, beat 1 more minute.
4. In another bowl, beat egg whites on medium-high until foamy. Increase speed to high; gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
5. Fold in chocolate mixture in 3 batches. Transfer batter to pan and bake until set 40-45 minutes.
P.S. I'm looking to start taking sponsorship seriously on the blog - any advice for getting started?
P.P.S. Don'tcha wish I could send you cake in the mail!?

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