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Soft spongy fudge chocolate cake melting into a sinful oblivion... a definite crowd pleaser!

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Recipe Summary test

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
14
Yield:
1 - 9 inch cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.

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  • Combine the chocolate and ground espresso in a metal bowl, and set the bowl over a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat and set aside.

  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, mixing well after each one. Sift together the flour, baking soda, salt and cinnamon; stir into the butter mixture. Stir in the chocolate and espresso mixture. In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold in about 1/3 of the egg whites, blending well to lighten the mixture, then fold in the remaining egg whites gently. Spread the batter evenly in the prepared pan.

  • Bake for 60 to 70 minutes in the preheated oven, or until the top appears dry and cracked. A toothpick inserted into the center should come out clean. Cool cake in the pan over a wire rack. Dust with confectioners' sugar before serving, if desired.

Nutrition Facts

369 calories; protein 5.2g; carbohydrates 42g; fat 21.6g; cholesterol 122.7mg; sodium 120.1mg. Full Nutrition
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