How to make it

  • Separate eggs, discarding 3 of the yolks or saving for another use. Let eggs stand at room temperature 30 minutes. Preheat oven to 325 degrees F. Dissolve espresso in water; set aside.
  • In large bowl stir together flour, sugar, baking powder, and salt; make well in center. Add oil, the 5 egg yolks, dissolved espresso, and vanilla. Beat on low until moistened; beat on medium-high 4 to 5 minutes or until satin smooth. Stir in grated chocolate.
  • Wash and dry beaters. In 4-quart bowl beat egg whites and cream of tartar on medium-high until stiff peaks form (tips stand straight). Pour chocolate batter in thin stream over surface of whites; fold to blend. Spoon in ungreased 10-inch tube pan.
  • Bake 60-70 minutes or until top springs back when lightly touched near center. Invert pan to cool. Carefully loosen sides; remove from pan. Serve with Espresso Whipped Cream. Makes 14 servings.
  • Espresso Whipped Cream:
  • ---
  • In chilled bowl combine 1 cup whipping cream, 1 Tbsp. sugar, 1/2 to 1 tsp. espresso powder or instant coffee crystals, and 1/2 tsp. vanilla. Beat until soft peaks form.

Reviews & Comments 2

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    " It was excellent "
    ahmed1 ate it and said...
    You know that I would love this one much!! Just great..Saving!! Thanks my friend for letting me watching such beauty.
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    " It was excellent "
    ruskingirl ate it and said...
    Hey girl, this looks really, really good. I love the pic. I wish mine came out looking that good. ;)
    Was this review helpful? Yes Flag

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