Espresso Cream Cake With Chile-Chocolate Sauce
- Cake:
- 1 1/3 cups sifted cake flour (about 5 1/3 ounces)
- 1 1/4 cups sugar, divided
- 6 large eggs, separated
- 3 tablespoons brewed espresso, cooled
- 1 1/2 teaspoons finely ground espresso
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 teaspoon cream of tartar
- Espresso cream:
- 1/2 cup firm silken tofu (about 1/2 12.3-ounce package)
- 6 tablespoons fat-free sweetened condensed milk
- 1/4 cup brewed espresso, cooled
- Chocolate sauce:
- 1/4 cup (2 ounces) bittersweet chocolate
- 2 tablespoons fat-free milk
- 1/4 teaspoon ancho chile powder
- Preheat oven to 350u0b0.
- To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Sift together flour and 3 tablespoons sugar; set aside.
- Combine 1 cup sugar and egg yolks in a large bowl; beat with a mixer at high speed 5 minutes or until thick and pale. Combine 3 tablespoons of brewed espresso, ground espresso, vanilla, and salt in a small bowl; add to sugar mixture, beating at low speed until blended. Sift flour mixture evenly over the top of egg yolk mixture; stir just until moist.
- Beat egg whites with a mixer at high speed until foamy using clean, dry beaters. Add cream of tartar; beat until soft peaks form. Slowly add remaining 1 tablespoon sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold remaining egg white mixture into batter.
- Pour batter into a 9-inch springform pan. Bake at 350u0b0 for 40 minutes or until cake springs back when touched lightly in center. Cool in pan 1 hour; run a knife around outside edge; remove sides of pan. Cool completely on a wire rack.
- To prepare espresso cream, combine tofu, condensed milk, and 1/4 cup of brewed espresso in a blender; process until smooth. Chill.
- To prepare chocolate sauce, combine chocolate and fat-free milk in a 1-cup glass measure; microwave at high 1 minute or until chocolate is almost melted. Add chile powder, stirring until smooth. Spoon espresso cream onto dessert plates, spreading evenly. Drizzle chocolate sauce in center of espresso cream; top with a cake slice.
cake flour, sugar, eggs, espresso, ground espresso, vanilla, salt, cream of tartar, espresso cream, silken, condensed milk, espresso, chocolate sauce, bittersweet chocolate, milk, ancho chile powder
Taken from www.myrecipes.com/recipe/espresso-cream-cake-with-chile-chocolate-sauce (may not work)