March Recipes

Bitter Flourless Chocolate Cake with Coffee Cream

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Bitter Flourless Chocolate Cake
Hands On:
25 minutes
Total Time:
75 minutes
Serves:
12

Ingredients

  • 2 (4-oz.) bars 60% bittersweet baking chocolate, coarsely chopped
  • ½ cup Hy-Vee unsalted butter, cut up
  • 1 ¼ cups Hy-Vee granulated sugar, divided
  • 6 Hy-Vee large eggs, separated, at room temperature
  • ¼ cup Dutch process cocoa powder
  • ¼ tsp kosher salt
  • 1 cup Hy-Vee heavy whipping cream
  • ¼ cup instant espresso powder
  • Chocolate curls, for garnish
  • Hy-Vee dark chocolate espresso beans, for garnish
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Preparation

1
Preheat oven to 375°. Line bottom of a 9-inch springform cake pan with parchment paper; lightly spray parchment with nonstick baking spray. Set pan aside.
2
Place chopped chocolate and butter in a large microwave-safe bowl. Microwave on HIGH at 30-second intervals until melted, stirring each time until smooth and combined; cool for 5 minutes. Whisk in 1 cup granulated sugar and egg yolks. Stir in cocoa powder and salt.
3
Beat egg whites in large mixing bowl with electric mixer on high until soft peaks form (tips curl). Gently fold the egg whites into chocolate mixture.
4
Spread batter into prepared pan. Bake 25 to 30 minutes or until a thin crust forms on top. Remove from the oven and cool completely in pan on a wire rack.
5
Beat heavy cream, remaining ¼ cup sugar, and espresso powder in a large mixing bowl with an electric mixer on high until soft peaks form (tips curl).
6
Remove cake from pan; place on serving platter. Top cake with whipped espresso cream mixture. Garnish with chocolate curls and espresso beans, if desired.

Nutrition Facts

Serves: 12
Amount Per Serving
Calories:360
% Daily Value*
Total Fat: 25g 32%
Saturated Fat: 15g
Trans Fat: .5g
Cholesterol: 135mg 45%
Sodium: 90mg 4%
Total Carbohydrate: 34g 12%
Dietary Fiber: 1g 4%
Sugars: 29g 58%
Protein: 5g 10%

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