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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This cake is a great way to use up egg whites but it also uses Ibarra Chocolate (a Mexican-style chocolate)which is sold in the Latin/Mexican section in the grocery store - the chocolate doesn't have a substitute that I know of. Recipe source: The Turtle Bay Cookbook Ingredients:
8 egg whites |
3/4 cup sugar |
1 lb ibarra chocolate, cut into small pieces |
2 ounces ibarra chocolate, cut into small pieces |
1/2 cup butter |
1 tablespoon lemon juice |
4 tablespoons orange liqueur (such as grand marnier, cointreau, or triple sec) |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 250-degrees F.
2. Grease and flour two 10-inch springform pans or two 9-inch cake pans.
3. Using an electric mixer, whip the egg whites in a small bowl until they form small peaks and then slowly add in the sugar, a little at a time, continue beating until egg whites are stiff and glossy (7-10 minutes) and then set aside.
4. In the top of a double boiler over simmering water, melt the chocolate and butter, stirring constantly and then transfer mixture to a large bowl.
5. Whisk juice into chocolate/butter mixture until combined.
6. Whisk in liqueur.
7. Whisk in vanilla.
8. Fold egg whites into mixture, one quarter at a time using a rubber spatula.
9. Pour batter into prepared pans.
10. Bake for 1 1/2 hours or until toothpick inserted in center comes out clean.
11. Cool in pans before removing them.
12. Remove from pans, frost and stack to make layer cakes or garnish with whipped cream and chocolate shavings.
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