After a long hiatus, I think I am ready to get back in the kitchen and back to some Maida Heatter recipes! The weather here is rainy and cooler which spurs me on. I had bookmarked this recipe a long time ago - it is a very light cake (similar to an Angel Food cake) with a wonderfully subtle hint of coffee flavor.
Overall, it turned out wonderfully well. One thing I would do differently next time is to chop the chocolate much finer. As she explained in her recipe, the chocolate chips will sink to the bottom if they are too heavy. I decided to use ready-made chocolate chips and they are too heavy. I did chop them a bit but next time I will use a chocolate baking bar instead. That minor flub did not affect the taste of the cake though.
3 oz. semi-sweet chocolate
2 cups sifted all-purpose flour
1 3/4 cups granulated sugar
1 TBS. instant coffee or espresso (I use Medaglia D Oro Coffee Inst Expresso)
1 TBS. baking powder
1/2 tsp. salt
1/2 cup vegetable oil
7 eggs, separated
1/2 cup Kahlua or Tia Maria or other coffee-flavored liquor
1/4 cup cold water
2 tsp. vanilla extract
1/2 tsp. cream of tartar
Optional: confectioners sugar
Preheat oven to 325. You will need a non-stick tube pan, the type that has two pieces and which comes apart. Do not spray or butter the pan.
In a separate mixer bowl, beat the egg whites until they are foamy. Add the cream of tartar and beat on high speed until soft peaks are formed. (I always put my bowl and beater in the freezer for a few minutes to get them nice and cold. Always use the whisk beater for egg whites. Start out slow and gradually increase the speed until full speed). Reduce the speed and add the remaining 1/2 cup of sugar. Increase speed to high and beat again until stiff peaks are achieved. Beat for an additional minute to be sure the mixture is stiff.
In three additions, slightly fold in about 3/4 of the yolk mixture. Do not fold in thoroughly, just barely! Then fold the whites into the remaining yolk mixture, being a bit more thorough this time.
After cooling, use a long, sharp knife and gently run it around the rim of the pan and around the center tube. Carefully slide the pan apart and run the knife along the bottom of the pan under the cake. Remove the cake from the pan. If it is still sticking, use the knife to saw it carefully from the pan.
Use a flat pan, dish or I like to use preformed cardboard circles to plate the cake.
Sprinkle with confectioners sugar, if desired.
I think the cake needs whipped cream, ice cream or fruit to accompany it. We tried it with buttered pecan ice cream and it is delicious!