Cooking Instructions
1.
Preheat oven to 180 degrees C (350 degrees F).
2.
Fill a saucepan with about three inches of water, and set to boil. Once boiling, place a large bowl on top (not touching the water), and add
Dark Chocolate (1/2 cup)
.
3.
Allow the chocolate to melt completely, stirring slowly, for about four minutes.
4.
Add half of the
Espresso (4 Tbsp)
and stir to combine. Let cool while making the batter.
5.
Separate the
Eggland's Best Classic Eggs (3)
.
6.
Place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Add
Distilled White Vinegar (1/4 tsp)
.
7.
Set to medium speed and whisk until foamy, about four minutes.
8.
Add
Granulated Sugar (2 Tbsp)
, and beat on high speed until glossy, about six minutes. Transfer egg whites to a separate bowl.
9.
Place
Unsalted Butter (1/2 cup)
and
Granulated Sugar (1/2 cup)
in the now-empty bowl of the stand mixer, and cream together on medium speed for about four minutes.
12.
Add
Vanilla Extract (1/4 tsp)
, and whisk on medium speed for one minute to combine.
13.
The mixture should be light and fluffy.
14.
Remove bowl from stand mixer, and sift in
Almond Meal (1/3 cup)
.
15.
Use a spatula to combine.
16.
Add melted coffee and chocolate mixture.
17.
Stir with a spatula to thoroughly combine.
18.
Sift in a third of
Cake Flour (1/3 cup)
. Stir gently to combine.
19.
Carefully fold in a third of egg white mixture. Alternate adding remaining thirds of flour and egg whites, until all has been added.
20.
Prepare a springform pan (about eight inches) by buttering and flouring, or spraying with cooking spray.
21.
Pour batter into pan, and use a spatula to level the surface. Bake for 25 minutes.
22.
While the cake is baking, prepare the ganache.
23.
Melt
Dark Chocolate (1/4 cup)
over a saucepan with simmering water. Stir until melted, about four minutes.
24.
Take chocolate off heat. Add
Unsalted Butter (1/3 cup)
a tablespoon at a time, and stir to combine.
26.
Place ganache in fridge to chill for half an hour, or until set.
27.
Remove cake from oven, and set on a cooling rack to cool completely, about two hours.
28.
Frost cake with ganache frosting in desired pattern.
