Categories: Cakes
Ingredients
- cooking spray
- 3/4 cup sugar
- 1/2 cup water
- 1 tablespoon instanct espresso, or 2 tablespoons instant coffee powder
- 3 ounce semisweet chocolate, chopped
- 2 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder, unsweetened
- cocoa powder, unsweetened
- 1/3 cup flour
- 1/4 teaspoon baking powder
- 5 egg white
- 4 ounce kool whip
- 1 1/2 cup raspberries, or other assorted berries
Directions
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Preheat oven to 350°F.
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Lightly coat a 9-inch springform pan with nonstick cooking spray; set aside.
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In a medium saucepan, stir together sugar, the water, and espresso powder.
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Cook and stir over medium-low heat until the sugar dissolves and mixture almost boils.
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Stir in the chocolate until melted.
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Remove from heat.
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Place egg yolks in a small bowl.
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Gradually stir the chocolate mixture into egg yolks; stir in vanilla (mixture may appear slightly grainy).
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Set aside.
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In a medium bowl, stir together the 1/2 cup cocoa powder, the flour, and baking powder.
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Stir in chocolate-egg yolk mixture until smooth.
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In a large bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight).
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Stir a small amount of the beaten egg whites into the chocolate mixture to lighten. Fold chocolate mixture into remaining egg whites.
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Spread in the prepared pan.
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Bake about 30 minutes or until the top springs back when lightly touched.
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Cool in pan on a wire rack for 10 minutes. Loosen and remove side of pan.
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Cool completely.
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To serve, cut cake into wedges.
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If desired, sprinkle dessert plates with additional cocoa powder.
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Transfer wedges of cake to dessert plates. Top with whipped topping and berries.