recipes Community Group
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Nonstick cooking spray
1 teaspoon instant espresso powder or freeze-dried coffee crystals
1 tablespoon water
1/4 cup granulated sugar
4 eggs at room temperature, separated
1 package (16 ounces) semi-sweet chocolate chips
1/2 cup (1 stick) unsalted butter
1/2 cup Seedless Raspberry Jam
Preheat oven to 350 degrees. Coat bottom and sides of 8-inch springform pan with cooking spray: set aside.
Dissolve espresso powder in water, stirring to combine; set aside.
Melt chocolate chips and butter in medium saucepan over medium heat. ( I put them in the Microwave--30 seconds at a time until melted.) Stir until well combined then remve from heat. Add sugar. Beat in eggs yolks, one at a time, with wooden spoon, Stir in espresso and water mixture; mix well.
Place room-temperature eggs whites in clean dry mixer bowl. Whip until stiff peaks form. Fold in 1/3 of chocolate mixture at a time with large rubber spatula, mixing gently until no white streaks remain. Pour batter into prepared pan and smooth top. Bake for 27 - 33 minutes or until edges puff; cool on wire rack for 30 minutes Cover and chill.
Just before serving, place jam in a resealable plastic bag. Heat in microwave on HIGH for 10 seconds, then knead bag; repeat until jam is warm. Cut corner off plastic bag and drizzle melted jam over each serving.
I took one package of frozen raspberries. Thawed and drained them ( until no more liquid seeped out. About l hour.) Sprinkled the raspberries over the top. Then put the liquid in a small sauce pan. I used cornstarch to thick this. But to be honest, I don't know how much. I put some in a bowl added just enough water to thin it. Then added small amounts at a time until the sauce was the way I wanted it. Then I spooned it over the raspberries on top of the cake making sure that each raspberry was coated. I did this instead of using the jam.
1 teaspoon instant espresso powder or freeze-dried coffee crystals
1 tablespoon water
1/4 cup granulated sugar
4 eggs at room temperature, separated
1 package (16 ounces) semi-sweet chocolate chips
1/2 cup (1 stick) unsalted butter
1/2 cup Seedless Raspberry Jam
Preheat oven to 350 degrees. Coat bottom and sides of 8-inch springform pan with cooking spray: set aside.
Dissolve espresso powder in water, stirring to combine; set aside.
Melt chocolate chips and butter in medium saucepan over medium heat. ( I put them in the Microwave--30 seconds at a time until melted.) Stir until well combined then remve from heat. Add sugar. Beat in eggs yolks, one at a time, with wooden spoon, Stir in espresso and water mixture; mix well.
Place room-temperature eggs whites in clean dry mixer bowl. Whip until stiff peaks form. Fold in 1/3 of chocolate mixture at a time with large rubber spatula, mixing gently until no white streaks remain. Pour batter into prepared pan and smooth top. Bake for 27 - 33 minutes or until edges puff; cool on wire rack for 30 minutes Cover and chill.
Just before serving, place jam in a resealable plastic bag. Heat in microwave on HIGH for 10 seconds, then knead bag; repeat until jam is warm. Cut corner off plastic bag and drizzle melted jam over each serving.
I took one package of frozen raspberries. Thawed and drained them ( until no more liquid seeped out. About l hour.) Sprinkled the raspberries over the top. Then put the liquid in a small sauce pan. I used cornstarch to thick this. But to be honest, I don't know how much. I put some in a bowl added just enough water to thin it. Then added small amounts at a time until the sauce was the way I wanted it. Then I spooned it over the raspberries on top of the cake making sure that each raspberry was coated. I did this instead of using the jam.
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