- 12
Ingredients
- Sauce:
- 1 1/2 cups (375 mL) granulated sugar, divided
- 3/4 cup (175 mL) cake-and-pastry flour
- 1/3 cup (75 mL) unsweetened cocoa
- 1 tbsp (15 mL) instant espresso power
- 1 1/2 cups (375 mL) egg whites (about 12)
- 1 tsp (5 mL) cream of tartar
- 1 pinch salt
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) chopped semi-sweet chocolate
- 3/4 cup (175 mL) coffee
- 1/2 cup (125 mL) brown sugar
- 2 tbsp (25 mL) corn syrup
- 1 cup (250 mL) semi-sweet chocolate, chopped
Preparation
Step 1
In a bowl, sift ½ cup (125 mL) sugar with flour, cocoa and espresso powder.
Place egg whites in large bowl of electric mixer, with cream of tartar and salt. Heat a few cups of water in medium saucepan and place bowl of egg whites over water, stirring, until egg whites feel a little warm. (This takes 3 to 5 minutes.) Start beating egg whites with mixer and gradually beat in remaining 1 cup (250 mL) sugar. Beat in vanilla. Gently fold in the flour-and-cocoa mixture in three additions. Fold in chopped chocolate.
Spoon mixture into 10-in (26-cm) angel food cake pan. Bake in preheated 350°F (180°C) oven for 30 to 35 minutes, or until cake tester comes out clean. Turn cake upside down on a rack and cool cake in pan. To remove cake from pan, use a thin knife to loosen it around tube and sides.
For the sauce, place coffee, brown sugar and corn syrup in a saucepan and bring to a boil. Remove from heat. Add chocolate and stir until smooth and melted.
Slice cake and drizzle with chocolate sauce.