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 Hosted By
Janine & Terry |
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Mocha Cake with Caramel-Spiced Sauce
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Serving Size -
8
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Prepared By -
Monica & Bill
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Recipe Rating
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Printer Friendly Recipe
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1 tablespoon instant espresso powder |
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3 ounces bittersweet chocolate, chopped |
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1 tablespoon vanilla extract (essence) |
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2/3 cup unsweetened cocoa powder |
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1/3 cup all-purpose (plain) flour |
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2 tablespoons fat-free sour cream |
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1/4 teaspoon ground cinnamon |
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Preheat an oven to 350ยบ F. Coat a 9-inch spring form cake pan with nonstick cooking spray. In a small saucepan over low heat, stir together the sugar, water, and espresso powder until the sugar dissolves, about 2 minutes. Whisk in the chocolate, egg yolks, brandy, and vanilla until the chocolate is melted and smooth, about 1 minute. Remove from the heat. In a large bowl, sift together the cocoa and flour. Stir in the chocolate mixture. In a bowl, using an electric mixer, beat the whites just until stiff peaks form. Fold them into the batter. Pour the batter into the prepared. pan. Bake until the center of the surface looks dry and a toothpick inserted into the cake comes out with some sticky batter attached, about 3 minutes. Transfer the cake to a rack to let cool completely in the pan. Meanwhile, make the sauce: In a small saucepan over medium heat, stir together the sugar and 2 tablespoons of the water until the sugar dissolves, about 2 minutes. Cook, without stirring, until the mixture turns a dark, amber, about 6 minutes. Using a pastry brush dipped in water, brush down the sides of the pan to remove any sugar crystals that form. Remove from the heat and stir in the sour cream, the remaining 1 tablespoon water, the cinnamon, and the mace. whisk until the mixture is smooth. Let cool to room temperature. Release the pan sides and cut the cake into slices. Serve on individual plates. Drizzle some of the sauce over each slice. |
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