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Name: Chocolate Decadence Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 c Unsalted butter; 1 c Dark brown sugar; packed; 6 lg Eggs; separated, room temp.; Powdered sugar; 1/3 c Freshly brewed espresso; 1 tb Vanilla extract; 2 oz Unsweetened Chocolate; 1/2 c Sugar; 1/3 c All-purpose flour, sifted; 6 oz Bittersweet chocolate

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INGREDIENTS

1 c Unsalted butter
1 c Dark brown sugar; packed
6 lg Eggs; separated, room temp.
Powdered sugar
1/3 c Freshly brewed espresso
1 tb Vanilla extract
2 oz Unsweetened Chocolate
1/2 c Sugar
1/3 c All-purpose flour, sifted
6 oz Bittersweet chocolate

Servings

INSTRUCTIONS

Position rack in center of oven and preheat to 350 F. Butter 10-inch-diameter springform pan with 2-inch-high sides. Melt both chocolates with coffee and butter in heavy medium saucepan over medium-low heat, stirring until smooth. Pour into large bowl. Cool. Mix in vanilla extract. Using electric mixer, beat yolks with both sugars in medium bowl until slowly dissolving ribbon forms when beaters are lifted. Fold yolk mixture into chocolate mixture. Fold in flour. Using electric mixer fitted with clean, dry beaters, beat whites in another large bowl until almost stiff. Fold 1/4 of whites into chocolate mixture to lighten. Gently fold in remaining whites. Gently pour batter into prepared pan. Bake until toothpick inserted in center comes out with moist crumbs still attached, about 45 minutes. Transfer to rack and cool (cake will fall). (Can be prepared 1 day ahead. Cover cake in pan with plastic wrap and let stand at room temperature.) Run small knife around cake pan sides to loosen if necessary. Release pan sides of cake. Invert cake onto plate. Place stencil or doily atop cake. Sift powdered sugar over. Remove stencil from cake and serve.

NOTES

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Chocolate Decadence Cake

1 c Unsalted butter
1 c Dark brown sugar; packed
6 lg Eggs; separated, room temp.
 Powdered sugar
1/3 c Freshly brewed espresso
1 tb Vanilla extract
2 oz Unsweetened Chocolate
1/2 c Sugar
1/3 c All-purpose flour, sifted
6 oz Bittersweet chocolate

Position rack in center of oven and preheat to 350 F. Butter  10-inch-diameter springform pan with 2-inch-high sides. Melt both  chocolates with coffee and butter in heavy medium saucepan over medium-low  heat, stirring until smooth.  Pour into large bowl. Cool. Mix in vanilla  extract. Using electric mixer, beat yolks with both sugars in medium bowl  until slowly dissolving ribbon forms when beaters are lifted. Fold yolk  mixture into chocolate mixture. Fold in flour. Using electric mixer fitted  with clean, dry beaters, beat whites in another large bowl until almost  stiff.  Fold 1/4 of whites into chocolate mixture to lighten. Gently fold  in remaining whites. Gently pour batter into prepared pan. Bake until  toothpick inserted in center comes out with moist crumbs still attached,  about 45 minutes. Transfer to rack and cool (cake will fall). (Can be  prepared 1 day ahead.  Cover cake in pan with plastic wrap and let stand at  room temperature.) Run small knife around cake pan sides to loosen if  necessary.  Release pan sides of cake.  Invert cake onto plate. Place  stencil or doily atop cake. Sift powdered sugar over. Remove stencil from  cake and serve.

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Nutrition

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Serving Size: 1 Serving (98g)
Recipe Makes: 12 Servings

Calories: 497
Calories from Fat: 354 (71%)

Amt Per Serving		% DV

	Total Fat 39.3g	52 %
	Saturated Fat 24.4g	122 %
	Monounsaturated Fat 11.5g
	Polyunsanturated Fat 1.3g
Cholesterol 40.7mg		13 %
Sodium 12.8mg		0 %
Potassium 371.5mg		10 %
Total Carbohydrate 46.6g		14 %
	Dietary Fiber 7.1g	28 %
	Sugars, other 39.5g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 497

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