RICH COFFEE CHOCOLATE CAKE

Ingredients:
2 LBS GOOD QUALITY BITTERSWEET CHOCOLATE
2 TSP FINELY GROUND CALI CAFÉ COFFEE
11 OZ SWEET BUTTER
11 LARGE FRESH EGGS
2 T ALL PURPOSE FLOUR
2 TSP CREAM OF TARTER
3 T WHITE SUGAR

Method:
MELT CHOCOLATE, COFFEE, AND BUTTER TOGETHER OVER VERY LOW HEAT IN A
DOUBLE BOILER, AND SET ASIDE, THEN SEPARATE EGGS, SET YOLKS ASIDE IN SMALL
BOWL, AND THEN PLACE WHITES IN SMALL STAND MIXER, WHIP UNTIL FROTHY, THEN
ADD THE CREAM OF TARTER, WHIP UNTIL SOFT PEAKS FORM, NOW SLOWLY SPRINKLE
SUGAR OVER WHITES WHILE STILL MIXING ON AND OFF, CONTINUE THIS UNTIL ALL
SUGAR IS COMBINED AND YOU HAVE STIFF PEAKS, NOW ADD YOLKS TO THE
CHOCOLATE, COFFEE, BUTTER MIX, AND SIFT THE 2T OF FLOUR OVER THE MELTED
CHOCOLATE, MIX, COMBINE UNTIL SMOOTH, NOW FOLD IN ¼ OF THE EGG WHITES
UNTIL THE BATTER IS LIGHTENED, THEN QUICKLY FOLD IN REMAINING WHITES AND
DIVIDE EQUALLY INTO THE 4OZ PORTION CUPS AND BAKE AT 375 F FOR 15-18 MIN. LET
COOL COMPLETELY BEFORE REFRIGERATION WRAP WITH PVC FILM AND COOL. THE
CAKES ARE GOOD FOR SEVERAL DAYS LIKE THIS BEFORE SERVICE. DUST WITH
POWDERED SUGAR USE WHIPPED CREAM AND ANY FRUIT SAUCE TO SERVE WITH
.
Recipes By: US Foods – San Francisco Culinary Team