1/2 cup granulated sugar
1 stick sweet butter, softened room temperature
4 oz. (4 squares) semisweet chocolate, melted and cooled
8 egg yolks
8 egg whites
1 t. instant espresso coffee
8 inch by 9 inch spring form pan, buttered well, lightly floured
|Preparation - Directions:
Beat sugar and butter until very light and fluffy. Stir in the melted, cooled chocolate. Add espresso coffee, blend well.
Beat in the yolks, in mixer one at a time, blending very well after each. For convenience egg yolks can be separated into individual container. Beat the egg whites until stiff but not dry. Fold carefully into the other mixture. It will help to put one half of the whites in and fold and then the balance.
Pour almost 3/4 of the batter into the prepared pan. Leave balance in bowl and refrigerate, covered.
Bake in preheated 350° oven. After placing cake in oven reduce the temperature to 300°. Bake 45 minutes or until tester is clean.
Cool cake 20 minutes in pan. Loosen edges with spatula (rounded narrow type) and invert on serving dish or rack. Cool completely.
Spread reserved chocolate mix on top of cake and chill overnight.
Decorate with shaved bittersweet chocolate. Shake (very lightly) powdered sugar around edges.