1/4 c Light molasses
1/4 c Dark corn syrup
1/4 c Firmly packed brown sugar
1 ts Instant coffee powder;
-dissolved in 1 tablespoon
-hot water
2 tb Bourbon whiskey
1 ts Vanilla
2 Egg yolks
1/2 c Finely ground almonds
1 c Fresh bread crumbs; finely
-ground
1/3 c Dutch process cocoa
4 Egg whites; at room
-temperature
1/4 ts Cream of tartar
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.
Nutrition Facts Amount Per Serving: Calories 232 – Calories from Fat 62
Percent Total Calories
Yields
8 Servings