Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat oven to 300. Coat bottom of a 9-inch springform pan with cooking spray. Set aside. Combine 1/2 cup granulated sugar, dark brown sugar, water, and instant coffee granules in a large saucepan; stir well and bring to a boil. Remove from heat. Add cocoa and chocolates, stirring with a whisk until chocolate melts. Stir in Kahlua and egg yolks. Stir in flour; cool to room temperature. Set aside. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Add 1/3 cup of granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; repeat with remaining egg white mixture, one-fourth at a time. Spoon into prepared pan. Bake at 300 for 1 hour or until a wooden pick inserted in center comes out almost clean. Cook completely on wire rack. Remove sides of pan. Garnish with raspberries. Per serving: 212 Calories; 6g Fat (24% calories from fat); 5g Protein; 38g Carbohydrate; 53mg Cholesterol; 33mg Sodium Recipe by: Cooking Light (November/December 1997) Posted to EAT-LF Digest by "Joanne M. McAndrews" on Feb 15, 1998
