Ingredients
- 1 cup granulated sugar
- 1 cup water
- 1/4 cup instant coffee granules
- 6 squares Bakers Semi-Sweet Chocolate, chopped", "4 each egg yolks", "2 tsp. vanilla", "10 each egg whites", "1 cup unsweetened cocoa powder", "2/3 cup flour", "1/2 tsp. Magic Baking Powder", "2 tsp. icing sugar", "1 cup fresh raspberries
Instructions
- Cook granulated sugar, water and coffee in saucepan on medium-low heat 2 to 3 min.
- or until sugar is dissolved, stirring constantly.
- (Do not boil.)
- Remove pan from heat; stir in chocolate until melted.
- Whisk egg yolks and vanilla in large bowl until blended; gradually stir in chocolate mixture.
- Beat egg whites with electric mixer on high speed until stiff peaks form.
- Combine cocoa, flour and baking powder; stir into chocolate mixture until blended.
- Fold a small amount of egg whites into chocolate mixture to lighten.
- Add remaining egg whites; fold in until just blended.
- Spread batter evenly into 2 (9-inch [23 cm]) springform pans sprayed lightly with cooking spray (or into 1 pan for trial recipe).
- Bake in 350 degrees F (180 degrees C) standard oven 20 to 25 min.
- or until top springs back when touched lightly in centre.
- Cool 10 min.
- Run knife around rim of pan to loosen cake; remove rim.
- Cool cake completely.
- (Cake will sink slightly as it cools.)
- Sprinkle cake with icing sugar just before serving.
- Garnish each slice with 0.25 oz (7 g) raspberries.
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