10 oz. high-quality bittersweet chocolate, chopped
3/4 cup unsalted butter, cut up
12 tablespoons sugar, divided
1 1/2 tablespoons instant coffee granules
1 1/2 teaspoons vanilla extract
6 eggs, separated, room temperature for 30 minutes
1/4 cup King Arthur Unbleached All-Purpose Flour
1/4 teaspoon salt
Kahlúa Cream (recipe follows)
1. Heat oven to 325°F. Butter 9-inch springform pan. Place chocolate and butter in medium heatproof bowl set over saucepan of simmering water (bowl should not touch water). Heat until melted, stirring frequently. Cool completely.
2. Stir 6 tablespoons of the sugar, coffee granules and vanilla into cooled chocolate mixture. Add egg yolks one at a time, stirring well after each addition. Stir in flour.
3. Beat egg whites and salt in large bowl at high speed until soft peaks form. Gradually add remaining 6 tablespoons sugar; beat until stiff glossy peaks form.
4. Whisk about one-fourth of the whites into chocolate mixture to lighten; fold in remaining whites gently but thoroughly. Pour batter into pan.
5. Bake 35 to 40 minutes or until toothpick inserted in center comes out with moist crumbs attached. Cool in pan on wire rack 10 minutes. Remove sides of pan; cool cake completely. (Cake will fall during cooling process, creating cracks in crust.) Remove cake from base of pan; place on serving plate. (Cake can be made 1 day ahead. Cover and store at room temperature.) Serve with Kahlúa Cream.
16 servings
KAHULA CREAM
1 cup heavy whipping cream, chilled
3 tablespoons powdered sugar
2 tablespoons Kahlúa or other coffee liqueur or 2 teaspoons instant espresso coffee powder
Beat all ingredients in medium bowl at medium-high speed just until soft peaks form. (Cream can be made 1 hour ahead. Cover and refrigerate.)