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
illy® Classico K-Cup® Pods (4 Tbsp)
, and stir to combine. Let cool while making the batter.
5.
Separate the
Eggs (3)
.
6.
Place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Add
Distilled White Vinegar (as needed)
.
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.
11.
Add
Salt (as needed)
.
12.
Add
Vanilla Extract (as needed)
, 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 (13 tsp)
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.
25.
Add
Salt (as needed)
.
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.
