Total time: 1 hour
Note: From Amy Scattergood. Trablit, a coffee extract, is available at Surfas in Culver City and at select Sur La Table stores. Substitute 1 tablespoon instant espresso powder sifted into the flour mixture for the cake and 1 1/2 teaspoons espresso powder mixed into the cream for the ganache.
1 1/2 cups cake flour
1 3/4 cups sugar, divided
1/2 teaspoon salt
12 egg whites, room temperature
1 1/2 teaspoons cream of tartar
4 teaspoons Trablit, divided
1/2 cup heavy whipping cream
4 ounces semisweet chocolate, finely chopped
Chocolate-covered espresso beans
Fresh mint leaves
1. Sift together the flour, three-fourths cup sugar and the salt three times.
2. Beat the egg whites until foamy; beat in the cream of tartar. Slowly beat in the remaining cup of sugar until soft peaks form.
3. Add the Trablit and beat for a few seconds just until mixed in.
4. Fold the flour mixture into the egg white mixture in batches, one-fourth at a time, using a large whisk and incorporating gently.
5. Spoon the batter into an ungreased 10-inch tube pan. Run a spatula through the middle of the batter to remove any air bubbles. Bake at 350 for 40 to 45 minutes, or until a toothpick inserted into the center comes out cleanly. Remove the cake from the oven. Invert it in the pan and cool completely before removing the cake.
6. While the cake cools, make the ganache. In a small saucepan, bring the cream just to a simmer. Place the chopped chocolate and Trablit in a bowl. Pour the hot cream over. Let the mixture sit for a minute, then slowly stir to combine. Cover and set aside until ready to drizzle on the cake. If the ganache hardens, microwave it for a few seconds to get it to a pourable state.
7. Place the cooled cake on a serving plate. Pour the ganache over the cake and decorate with chocolate-covered espresso beans and mint leaves.
Each serving: 285 calories; 6 grams protein; 49 grams carbohydrates; 1 gram fiber; 7 grams fat; 2 grams saturated fat; 14 mg. cholesterol; 157 mg. sodium.Copyright © 2014, Los Angeles Times