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8
eggs
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4
teaspoons espresso powder or instant coffee crystals
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3/4
cup water
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2
cups all-purpose flour
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1 1/2
cups sugar
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1
tablespoon baking powder
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1
teaspoon salt
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1/2
cup cooking oil
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1
teaspoon vanilla
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3
ounces bittersweet chocolate, grated
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1/2
teaspoon cream of tartar
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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.
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1
cup whipping cream
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1
tablespoon sugar
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1/2
- 1
teaspoon espresso powder or instant coffee crystals
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1/2
teaspoon vanilla
In chilled bowl combine whipping cream, sugar, espresso powder or instant coffee crystals, and vanilla. Beat until soft peaks form.
- Servings Per Recipe 14,
- Calories 354,
- Protein (gm) 4,
- Carbohydrate (gm) 42,
- Fat, total (gm) 19,
- Cholesterol (mg) 99,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 6,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 26,
- Vitamin A (IU) 340,
- 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 (DV %) 101,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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