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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 8 |
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When I was 13, I had my first boyfriend, and I stayed with him a full 4 months longer than I wanted mainly because his mom kept baking this cake for me - when you're talking about a 10-month prepubescent relationship, that's a lot of sacrifice for some dessert. This is still one of my favorite cakes on earth - it is light and moist and just so so good. Ingredients:
7 eggs |
1 teaspoon cream of tartar |
1/2 teaspoon salt |
1 cup sugar |
3 teaspoons instant coffee |
1/3 cup water |
1 cup all-purpose flour (lightly spooned into measuring cup and leveled off) |
2 ounces grated semisweet chocolate |
2 teaspoons vanilla |
2 cups whipping cream |
1/3 cup powdered sugar |
2 ounces grated semisweet chocolate |
2 teaspoons instant coffee |
Directions:
1. Making the cake:.
2. Preheat oven to 325.
3. Separate egg yolk from white. Put egg white in a large bowl, egg yolk in a small bowl.
4. In the large bowl, beat egg white, cream of tartar, and salt until soft peaks form. Gradually add 1/2 cup sugar - beat till stiff peaks form. Set aside.
5. In the small bowl, beat egg yolks until thick and lemon colored; gradually add remaining 1/2 cup sugar, then beat again.
6. Dissolve 3 teaspoons instant coffee in 1/2 cup water. Blend coffee mixture, flour, 2 oz. grated chocolate & 2 teaspoons vanilla into egg yolk mixture. Beat 1 minute at low speed until blended.
7. Fold egg yolk mixture into egg white mixture.
8. Pour into ungreased 10 inch tube pan. Bake 325 deg. for 60 minutes. Cool.
9. Making the frosting:.
10. In a large bowl, beat whipping cream until slightly thickened.
11. Set aside 3 teaspoons grated chocolate.
12. Add remaining chocolate, coffee, and powdered sugar to whipping cream. Beat until firm peaks form but DO NOT OVERBEAT.
13. Once cake has cooled, use a spatula to apply frosting. Sprinkle remaining 3 teaspoons grated chocolate on top for garnish.
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