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Ingredients
Butter for greasing
10 ounces semisweet chocolate, broken into pieces
2 tablespoons strong coffee
½ pound unsalted butter
½ cup granulated sugar
5 large eggs, separated
¼ cup flour
2 teaspoons confectioners' sugar
Nutritional analysis per serving (10 to 12 servings)
26 grams carbs; 120 milligrams cholesterol; 330 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 25 grams fat; 1 gram fiber; 35 milligrams sodium; 4 grams protein; 22 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Butter a nine-and-a-half-inch springform pan or nonstick cake pan.
- Step 2
Melt the chocolate with the coffee, butter and granulated sugar in the top of a double boiler over gently simmering water. Stir until blended. Set the mixture aside, uncovered, to cool.
- Step 3
When the mixture has cooled, whisk the egg yolks into the chocolate one at a time. Add the flour and whisk until smooth.
- Step 4
In a separate bowl, beat the egg whites until they stand up in stiff peaks. Add one-third of the egg white to the chocolate mixture. Fold them in carefully until blended. Fold in the remaining whites gently until there are no streaks left.
- Step 5
Pour the mixture into the prepared pan and bake for about 35 minutes, or until the cake is firm. A toothpick or skewer inserted into the cake about three inches from the center of the pan should come out clean (the cake should not be too dry). Cool on a rack before unmolding. Dust with confectioners' sugar before serving.
Private Notes