Yield > 8
Servings
Ingredients :
1/4 cup Light molasses
1/4 cup Dark corn syrup
1/4 cup Firmly packed brown sugar
1 tsp Instant coffee powder,
dissolved in 1 tablespoon hot
water
2 tbl Bourbon whiskey
1 tsp Vanilla
2 x Egg yolks
1/2 cup Finely ground almonds
1 cup Fresh bread crumbs, finely
ground
1/3 cup Dutch process cocoa
4 x Egg whites, at room
temperature
1/4 tsp Cream of tartar
Method :
• Preheat oven to 350 degrees. Line 9" springform pan
with parchment paper; spray lightly with cooking spray. In
small saucepan, combine molasses, corn syrup, brown sugar,
diluted coffee, bourbon and vanilla extract. Stir well and place
over medium heat. Cook 1 to 2 minutes or until melted and
syrupy.
• Do not boil. Remove from heat. In small bowl with mixer
at medium speed, beat egg yolks about 2 minutes or until thick
and lemon-colored. Slowly beat molasses syrup into yolks,
continue beating until mixture is consistency of thick cream. In
another small bowl, stir together almonds and bread crumbs.
Sift cocoa powder into crumb mixture, stir to mix well.
• With rubber spatula, fold cocoa mixture into yolk mixture.
Beat egg whites until frothy. Add salt and cream of tartar.
Increase speed and beat until stiff peaks form. Fold 1/3 egg
whites into cocoa mixture. Gently fold in remaining whites.
Spoon batter into prepared pan. Bake on middle rack of oven
for 20 to 25 minutes, or until a thin skewer comes out fairly
clean.
• Remove from oven and let cool completely. Remove from
pan, peel off paper and sift confectioner's sugar over top of
cake.
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