Chocolate Cake

This cake uses semisweet chocolate and a little instant coffee giving it a nice balanced, not to sweet chocolate taste.

Ingredients:

Springform (26 or 28 cm in diameter, 10 or 11 inches)

Some grease

For the batter:

300 g semisweet chocolate 

4 egg whites 

1 pinch of salt 

250 g (2 sticks) very soft butter

100 g sugar

1/2 teaspoon vanilla extract or 1 package vanilla sugar 

4 egg yolks

1 teaspoon instant coffee powder 

125 g all-purpose flour

Preparation:

1. Melt chocolate in a bowl over hot water. Grease springform. Preheat oven to 170 degrees Celsius (340 F).

2. Separate eggs. Using an electric hand mixer who's egg whites and salt until very stiff peaks appear.

3. Whisk butter until smooth, add the sugar and keep whisking until you can no longer hear the crunch from the sugar. Add vanilla extract or vanilla sugar. Mix in egg yolks, one at a time.add coffee powder and melted chocolate, and whisk until batter is smooth. Make sure to scrape the sides of the bowl. Soft flour into batter and mix. Lastly, carefully fold in egg whites.

4. Pour batter into greased springform, then bake cake for about 30 minutes or until toothpick comes out clean at 170 degrees Celsius (340 F).

5. Remove cake from oven, let cool down before serving.

Comments:

1. This cake is terrific when lukewarm and served with freshly whipped cream.

2. You can also serve this cake with warm cherries and freshly whipped cream.