Espresso Cream Cake with Chile-Chocolate Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Mocha beverages are popular at Isabel Cruz's restaurants. The addition of a chile pepper to one of her chocolate-coffee concoctions was the inspiration for this chocolate sauce. It has just a little heat and could also be served over vanilla ice cream. She added the espresso cream to give you something creamy to drag a bite of your cake through. Strong brewed coffee can substitute for the brewed espresso, if you don't have an espresso machine. Instant coffee will work in a pinch for the finely ground espresso. Ingredients:
1 1/3 cups sifted cake flour (about 5 1/3 ounces) |
1 1/4 cups sugar, divided |
6 large eggs, separated |
3 tablespoons brewed espresso, cooled |
1 1/2 teaspoons finely ground espresso |
1/2 teaspoon vanilla extract |
1/4 teaspoon salt |
3/4 teaspoon cream of tartar |
1/2 cup firm silken tofu (about 1/2 package) |
6 tablespoons fat-free sweetened condensed milk |
1/4 cup brewed espresso, cooled |
1/4 cup (2 ounces) bittersweet chocolate |
2 tablespoons fat-free milk |
1/4 teaspoon ancho chile powder |
Directions:
1. Preheat oven to 350°.
2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Sift together flour and 3 tablespoons sugar; set aside.
3. Combine 1 cup sugar and egg yolks in a large bowl; beat with a mixer at high speed 5 minutes or until thick and pale. Combine 3 tablespoons of brewed espresso, ground espresso, vanilla, and salt in a small bowl; add to sugar mixture, beating at low speed until blended. Sift flour mixture evenly over the top of egg yolk mixture; stir just until moist.
4. Beat egg whites with a mixer at high speed until foamy using clean, dry beaters. Add cream of tartar; beat until soft peaks form. Slowly add remaining 1 tablespoon sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold remaining egg white mixture into batter.
5. Pour batter into a 9-inch springform pan. Bake at 350° for 40 minutes or until cake springs back when touched lightly in center. Cool in pan 1 hour; run a knife around outside edge; remove sides of pan. Cool completely on a wire rack.
6. To prepare espresso cream, combine tofu, condensed milk, and 1/4 cup of brewed espresso in a blender; process until smooth. Chill.
7. To prepare chocolate sauce, combine chocolate and fat-free milk in a 1-cup glass measure; microwave at high 1 minute or until chocolate is almost melted. Add chile powder, stirring until smooth. Spoon espresso cream onto dessert plates, spreading evenly. Drizzle chocolate sauce in center of espresso cream; top with a cake slice.
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