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- 8 eggs
- 4 teaspoons espresso powder or instant coffee crystals
- 3/4 cup water
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cooking oil
- 1 teaspoon vanilla
- 3 ounces bittersweet chocolate, grated
- 1/2 teaspoon cream of tartar
- 1 recipe Espresso Whipped Cream
1. Separate eggs, discarding 3 of the yolks or saving for another use. Let eggs stand at room temperature 30 minutes. Preheat oven to 325 degrees F. Dissolve espresso in water; set aside.
2. In large bowl stir together flour, sugar, baking powder, and salt; make well in center. Add oil, the 5 egg yolks, dissolved espresso, and vanilla. Beat on low until moistened; beat on medium-high 4 to 5 minutes or until satin smooth. Stir in grated chocolate.
3. Wash and dry beaters. In 4-quart bowl beat egg whites and cream of tartar on medium-high until stiff peaks form (tips stand straight). Pour chocolate batter in thin stream over surface of whites; fold to blend. Spoon in ungreased 10-inch tube pan.
4. Bake 60-70 minutes or until top springs back when lightly touched near center. Invert pan to cool. Carefully loosen sides; remove from pan. Serve with Espresso Whipped Cream. Makes 14 servings.
- 1 cup whipping cream
- 1 tablespoon sugar
- 1/2 - 1 teaspoon espresso powder or instant coffee crystals
- 1/2 teaspoon vanilla
1. In chilled bowl combine whipping cream, sugar, espresso powder or instant coffee crystals, and vanilla. Beat until soft peaks form.
- Servings Per Recipe 14,
- cal. (kcal) 354,
- Fat, total (g) 19,
- chol. (mg) 99,
- sat. fat (g) 7,
- carb. (g) 42,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 6,
- fiber (g) 1,
- sugar (g) 26,
- pro. (g) 4,
- vit. A (IU) 340,
- vit. C (mg) 0,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 286,
- Potassium (mg) 147,
- calcium (mg) 101,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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