Chocolate Decadence Cake

Recipe Ingredients

6 oz	170g	Bittersweet chocolate (or semisweet chocolate) chopped
2 oz	56g	Unsweetened chocolate chopped
1/3 cup	78ml	Freshly brewed espresso
1 cup	198g / 7oz	Unsalted butter
1 tablespoon	15ml	Vanilla extract
6 tablespoons	90ml	Eggs - separated, room (large) temp.
1 cup	160g / 5.6oz	Dark brown sugar - packed
1/2 cup	99g / 3.5oz	Sugar
1/3 cup	20g / 0.7oz	All-purpose flour - sifted
		Powdered sugar

Recipe Instructions

Position rack in center of oven and preheat to 350F. Butter 10-inch-diameter Springform pan with 2-inch-high sides.

Melt both chocolates with coffee and butter in heavy medium saucepan over medium-low heat, stirring until smooth. Pour into large bowl. Cool.

Mix in vanilla extract. Using electric mixer, beat yolks with both sugars in medium bowl until slowly dissolving ribbon forms when beaters are lifted.

Fold yolk mixture into chocolate mixture. Fold in flour. Using electric mixer fitted with clean, dry beaters, beat whites in another large bowl until almost stiff. Fold 1/4 of whites into chocolate mixture to lighten. Gently fold in remaining whites.

Gently pour batter into prepared pan.

Bake until toothpick inserted in center comes out with moist crumbs still attached, about 45 minutes.

Transfer to rack and cool (cake will fall). (Can be prepared 1 day ahead. Cover cake in pan with plastic wrap and let stand at room temperature.) Run small knife around cake pan sides to loosen if necessary. Release pan sides of cake. Invert cake onto plate.

Place stencil or doily atop cake. Sift powdered sugar over.

Remove stencil from cake and serve.

Source:
Cooking Light, Guilt-Free Desserts

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