Yield: 8 Servings
|¼ cup||Light molasses|
|¼ cup||Dark corn syrup|
|¼ cup||Firmly packed brown sugar|
|1 teaspoon||Instant coffee powder; dissolved in 1 tablespoon hot water|
|2 tablespoons||Bourbon whiskey|
|2 \N||Egg yolks|
|½ cup||Finely ground almonds|
|1 cup||Fresh bread crumbs; finely ground|
|⅓ cup||Dutch process cocoa|
|4 \N||Egg whites; at room temperature|
|¼ teaspoon||Cream of tartar|
Preheat oven to 350 degrees. Line 9" springform pan with parchment paper; spray lightly with cooking spray. In small saucepan, combine molasses, corn syrup, brown sugar, diluted coffee, bourbon and vanilla extract. Stir well and place over medium heat. Cook 1 to 2 minutes or until melted and syrupy.
Do not boil. Remove from heat. In small bowl with mixer at medium speed, beat egg yolks about 2 minutes or until thick and lemon-colored. Slowly beat molasses syrup into yolks, continue beating until mixture is consistency of thick cream. In another small bowl, stir together almonds and bread crumbs. Sift cocoa powder into crumb mixture, stir to mix well.
With rubber spatula, fold cocoa mixture into yolk mixture. Beat egg whites until frothy. Add salt and cream of tartar. Increase speed and beat until stiff peaks form. Fold ⅓ egg whites into cocoa mixture. Gently fold in remaining whites. Spoon batter into prepared pan. Bake on middle rack of oven for 20 to 25 minutes, or until a thin skewer comes out fairly clean.
Remove from oven and let cool completely. Remove from pan, peel off paper and sift confectioner's sugar over top of cake.
Nutrition Facts Amount Per Serving: Calories 232 - Calories from Fat 62 Percent Total Calories From: Fat 27%, Protein 11%, Carbohydrate 58% Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 52mg, Sodium 166mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 79 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
Posted to recipelu-digest Volume 01 Number 447 by Kara9718<Kara9718@...> on Jan 4, 1998