Ingredients
- 1 8 oz. package semisweet chocolate squares, chopped
- 1/2 cup butter
- 1 tsp. instant coffee powder
- 6 large eggs, separated
- 1/4 tsp. cream of tartar
- sugar
- 1/3 cup cocoa
- 1 cup all purpose flour
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. salt
- Chocolate Glaze
- Chocolate Drizzle
Preparation
Step 1
1. Preheat oven to 375F. Grease 9X3 springform pan. Line bottom with waxed paper; grease paper and dust with cocoa. Wrap outside and bottom of pan with heavy duty foil.
2. In small saucepan over low heat, melt chocolate and butter, stirring frequently. In cup, mix instant coffee with 1/4 cup water.
3. In small bowl, with mixer at high speed, beat egg whites, cream of tartar, and 1/2 cup sugar to stiff peaks.
4. In large bowl, beat egg yolks and 1/2 cup sugar until thick and lemon colored; stir in flour, vanilla, salt, chocolate mixture, coffee mixture and 1/3 cup cocoa. Fold beaten whites into yolk mixture. Pour batter into pan.
5. Set pan in 15 1/2" X 10 1/2" roasting pan. Fill roasting pan with boiling water to come halfway up side of pan. Bake 45 minutes (mixture will be slightly soft in the center). Remove pan from the roasting pan; cool in pan on rack. Remove side of pan; invert cake on plate. Discard waxed paper.
6. Prepare glaze. Evenly spread warm glaze over cake.
7. Prepare drizzle. Pour melted milk chocolate mixture and white chocolate mixture into separate small decorating bags with small writing tubes; drizzle chocolates on top of cake. With toothpick, lightly run through drizzle to make pretty design.
8. To serve, dip knife into hot water and dry quickly. The heated blade will cut through the cake without sticking.
Chocolate Glaze
In heavy 2 quart saucepan over low heat, melt 1/2 cup semisweet chocolate pieces and 2 tbsp. butter. Remove from heat; beat in 3 tbsp. milk and 2 tbsp. light corn syrup.
Chocolate Drizzle
In saucepan, beat 1.55 oz bar milk chocolate and 1 tsp. shortening until smooth. In another saucepan, heat 2 ounces white chocolate and 1 tsp. shortening until smooth.