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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I combined three of my favorite things to make this dessert...raspberries, chocolate and coffee.Adrene Schmidt, Waldersee, Manitoba Ingredients:
6 eggs, separated |
3/4 cup sugar, divided |
1 cup king arthur unbleached all-purpose flour |
filling: |
1/3 cup sugar |
3 eggs |
2 egg yolks |
1 teaspoon instant coffee granules |
2 ounces semisweet chocolate, melted |
1 teaspoon vanilla extract |
1 cup butter, softened |
1/2 cup raspberry jam |
fresh raspberries and mint, optional |
Directions:
1. In a large bowl, beat egg yolks and 1/2 cu sugar until thicken and lemon-colored. In a small bowl, beat the egg whites on medium speed until soft peak form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gently fold into egg yolk mixture along with the flour.
2. Divide batter among three waxed paper-lined ungreased 9-in. round baking pans. Bake at 350° for 15-20 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.
3. In a small saucepan, whisk the sugar, eggs, yolks and coffee granules. Add chocolate. Cook over medium heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Cool. In a small bowl, cream butter. Gradually beat in cooled chocolate mixture until smooth.
4. To assemble, place one cake layer on a serving plate; spread with half of the mocha filling. Top with another cake layer; spread with raspberry jam. Place remaining cake on top; spread with the remaining mocha filling. Refrigerate for 3 hours. Garnish with raspberries and mint if desired. Yield: 8-10 servings.
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