Espresso Cream Cake with Chile-Chocolate Sauce

Name: Espresso Cream Cake with Chile-Chocolate Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons ancho chile powder; 57 grams 1/4 cup bittersweet chocolate; 151 grams 1/3 cups sifted cake flour (about; 1 teaspoons cream of tartar; 6 larges eggs, separated; 59 milliliters brewed espresso, cooled; 3 Tbsps brewed espresso, cooled; 2 Tbsps fat-free milk; 0 teaspoons salt; 118 milliliters firm silken tofu (about 1/2 [12.3-ounce] package); 296 milliliters sugar, divided; 6 Tbsps fat-free sweetened condensed milk; 1 teaspoons vanilla extract; 2 teaspoons finely ground espresso

Espresso Cream Cake with Chile-Chocolate Sauce requires about 45 minutes from start to finish. This recipe serves 12. One serving contains 221 calories, 6g of protein, and 5g of fat. If you have espresso, silken tofu, espresso, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 35

Equipment you will use

Oven

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Sift together flour and 3 tablespoons sugar; set aside.

Ingredients you will need

All Purpose Flour

Sugar

Equipment you will use

Measuring Cup

Knife

Combine 1 cup sugar and egg yolks in a large bowl; beat with a mixer at high speed 5 minutes or until thick and pale.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Blender

Bowl

Combine 3 tablespoons of brewed espresso, ground espresso, vanilla, and salt in a small bowl; add to sugar mixture, beating at low speed until blended. Sift flour mixture evenly over the top of egg yolk mixture; stir just until moist.

Ingredients you will need

Brewed Espresso

Ground Espresso

Egg Yolk

Vanilla

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Beat egg whites with a mixer at high speed until foamy using clean, dry beaters.

Ingredients you will need

Egg Whites

Equipment you will use

Blender

Add cream of tartar; beat until soft peaks form. Slowly add remaining 1 tablespoon sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold remaining egg white mixture into batter.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Pour batter into a 9-inch springform pan.

Equipment you will use

Springform Pan

Bake at 350 for 40 minutes or until cake springs back when touched lightly in center. Cool in pan 1 hour; run a knife around outside edge; remove sides of pan. Cool completely on a wire rack.

Equipment you will use

Wire Rack

Oven

Knife

Frying Pan

To prepare espresso cream, combine tofu, condensed milk, and 1/4 cup of brewed espresso in a blender; process until smooth. Chill.

Ingredients you will need

Espresso

Sweetened Condensed Milk

Cream

Tofu

Equipment you will use

Blender

To prepare chocolate sauce, combine chocolate and fat-free milk in a 1-cup glass measure; microwave at high 1 minute or until chocolate is almost melted.

Ingredients you will need

Hot Fudge Sauce