Soft spongy fudge chocolate cake melting into a sinful oblivion... a definite crowd pleaser!
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
369 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.
Step 2
Combine the chocolate and ground espresso in a metal bowl, and set the bowl over a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat and set aside.
Step 3
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, mixing well after each one. Sift together the flour, baking soda, salt and cinnamon; stir into the butter mixture. Stir in the chocolate and espresso mixture. In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold in about 1/3 of the egg whites, blending well to lighten the mixture, then fold in the remaining egg whites gently. Spread the batter evenly in the prepared pan.
Step 4
Bake for 60 to 70 minutes in the preheated oven, or until the top appears dry and cracked. A toothpick inserted into the center should come out clean. Cool cake in the pan over a wire rack. Dust with confectioners' sugar before serving, if desired.
Ingredients
1 teaspoon baking soda
1 cup all-purpose flour
1 pinch salt
1 cup unsalted butter, softened
1 pinch ground cinnamon
6 egg whites
6 egg yolks
10 ounces semisweet chocolate, chopped
1 ½ cups sugar
5 tablespoons finely ground espresso beans
3 tablespoons confectioners' sugar for dusting (Optional)
