Perfectly rich and chocolatey, this cake makes a great dessert for dinner parties or date night.
- Prep time 30 minutes
- Total time 3 hours & 15 minutes
Preheat oven to 350°F. Mist 9-inch springform pan with cooking spray; line bottom with parchment paper. Sift 1 tbsp of the cocoa powder into pan, tilting and knocking pan to evenly cover bottom and side.
In large heatproof bowl set over saucepan of simmering water, melt chocolate with butter, stirring occasionally, until smooth. Remove bowl from heat. Stir in espresso powder, vanilla and salt. Let cool.
In stand mixer fitted with whisk attachment, beat egg whites on medium-high speed until soft peaks form, 1 to 2 minutes. Gradually beat in 1/2 cup of the sugar until stiff glossy peaks form, about 3 minutes. Transfer meringue to separate bowl.
In stand mixer fitted with clean whisk attachment, beat egg yolks on medium speed for 30 seconds. Gradually beat in remaining 1/2 cup sugar until combined, 1 to 2 minutes. Increase speed to medium-high; beat until thickened and pale in colour, about 4 minutes.
Fold one-third of the chocolate mixture into egg yolk mixture until combined. Transfer egg yolk mixture to chocolate bowl; fold until combined. Fold one-third of the meringue into chocolate bowl. Sift remaining 1/2 cup cocoa powder over chocolate; fold until no streaks remain. Fold in the remaining meringue until no streaks remain. Scrape into prepared pan, smoothing top.
Bake until cake is set and cake tester inserted in centre comes out clean, 40 to 45 minutes. Let cool in pan on rack. Run paring knife around edge of pan to release cake. Remove collar; slide cake onto serving plate. Dust with 2 tsp cocoa powder before serving.
Makes 10 to 12 servings
Nutritional facts PER EACH OF 12 SERVINGS: about
- Fibre 3 g
- Sodium 139 mg
- Sugars 22 g
- Protein 6 g
- Calories 326
- Total fat 22 g
- Potassium 238 mg
- Cholesterol 124 mg
- Saturated fat 13 g
- Total carbohydrate 28 g
- Iron 23
- Folate 6
- Calcium 3
- Vitamin A 14