Desserts/Chocolate Coffee Cake
| A: | 16oz semisweet chocolate |
| 5oz unsalted butter | |
| 3T espresso | |
| B: | 5 egg yolks |
| C: | 1T sugar |
| 5 egg whites | |
| D: | 2C flour |
| E: | 1C macademia or walnuts, chopped & toasted |
| 1. | Melt (A) in double boiler. |
| 2. | Whisk (B) into chocolate mixture. |
| 3. | Whisk (C) in bowl until stiff peaks form. |
| 4. | Fold (D) and chocolate mixture into egg whites, mix well. Add (E). |
| 5. | Pour into 9" cake pan, greased and lined with parchment or wax paper. Place pan into deep pan and cover lower half of cake pan with water. |
| 6. | Bake at 325F for 30 minutes or until toothpick inserted in center comes out clean. |
Servings: 10