This dense chocolate cake bakes like a soufflé, then falls back as it cools. Use the whipping cream to decorate it like a cup of cappuccino.
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1½ cup butter
¾ cup sugar
¼ cup very strong coffee
1 pound bittersweet chocolate, chopped
10 egg yolks
2 tablespoons flour
10 egg whites
2 cups whipping cream
2 tablespoons granulated sugar
Chocolate espresso beans
Preheat oven to 325 F. Butter a 10- or 11-inch spring-form pan. Line base with parchment paper. Melt butter in a pot with ½ cup sugar (reserving remainder) and coffee over medium-low heat, stirring until sugar dissolves. Add chocolate and stir until smooth. Remove from heat and place in large bowl. Stir in egg yolks and flour.
Beat eggs whites with until soft peaks form. Gradually beat in remaining ¼ cup sugar. When egg whites are smooth and glossy, stir¼ of whites into chocolate mixture. Fold in remaining whites. Spoon into spring-form pan.
Place pan on baking sheet and bake for 25 to 30 minutes or until edges puff and crack slightly but the centre is not completely set. The cake sets as it cools. Cool in pan, cover and refrigerate overnight.
Loosen sides of cake with a sharp knife. Release sides of pan. Whip cream with sugar until it holds its shape. Spread on top of cake. Garnish with cinnamon and espresso beans. Place cake on a platter. Chill before serving. Cut in wedges, wiping knife clean between each cut.