Ingredients: |
Ingredients: 1 C. Water
1 ½ t. Baking powder
5 Egg whites, at room temperature
8 oz. Semi-sweet chocolate chips, ground in food processor
1 1/4 C. Graham cracker crumbs
1 C. Ground toasted pecans
Glaze: 4 oz. Semisweet chocolate chips
1 T. Corn syrup
1 T. Butter
Topping: 3 T. Instant coffee
3 T. Amaretto, coffee liqueur, or rum
1 pt. Heavy cream
½ C. Confectioner’s sugar
Garnish: About 16 toasted almond halves
4 oz. Bitter chocolate
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Directions: |
Directions:Sift the sugar and the baking powder together. Beat the egg whites on high speed, and when they have foamed and begun to thicken, add the sugar-baking powder mixture, sprinkling it on as you continue to beat the whites until they have become stiff and glossy. Toss the ground chocolate chips, graham cracker crumbs, and ground toasted pecans together in a bowl to mix them well, then stir in several spoonfuls of the beaten whites to lighten. Pour this mixture down the side of the egg white bowl and then carefully fold the rest of the egg whites into the mixture. Pour into a buttered, fluted baking dish, 2 inches deep and 9 inches across, or use a spring form pan, and bake in a preheated 350o oven for 30 minutes. The cake should be pale golden. Invert it while it is still hot onto a flat cake plate.
While the cake is baking, prepare the glaze. Melt the chocolate chips, the corn syrup, and the butter in a small saucepan set over a pan of barely simmering water. Whisk until smooth. Spread the glaze over the top and sides of the cake while it is still hot. Now chill the cake.
Just a little before serving, prepare the topping. Dissolve the instant coffee in the liqueur. Beat the cream and as it begins to thicken, add the dissolved coffee and the sugar and continue beating until fairly stiff. Spread this over and around the chilled cake.
Garnish with toasted almond halves. Make chocolate curls by melting the bitter chocolate on a cookie sheet in a low oven, and then scraping up ribbons of the chocolate with a putty knife just before it really hardens; as it curls around the knife, scrape the curls off onto the cake at even intervals. And there it is. |
This recipe for Chocolate Cookie-Pie-Cake is from