Pleasant Valley Inn Chocolate Decadence Cake
6 ounces bittersweet (not unsweetened) chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup freshly brewed espresso coffee
1 cup (2 sticks) unsalted butter
1 tablespoon vanilla extract
6 large eggs, separated, room temperature
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1/3 cup sifted flour
Powdered sugar-optional
Grease and flour 10-inch springform pan that is 2 inches high.
Melt chocolates with coffee and butter in heavy saucepan over medium-low heat, stirring until smooth. Pour into large bowl. Cool; mix in vanilla.
Using separate bowl (not plastic), beat egg whites until almost stiff.
In another bowl, cream egg yolks with sugars and flour.
Mix egg yolk mixture with chocolate mixture. Fold in egg whites. Gently pour batter into prepared pan.
Bake at 350 degrees 45 minutes or until done. Transfer to rack and cool (cake will fall). Run knife around sides to loosen if necessary. Release pan sides from cake. Place decorative doily or stencil on top of cake. Sift powdered sugar over top. Remove doily or stencil from cake. Makes 12 servings.
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