Chocolate Mocha Cake - Desserts
Title: Chocolate Mocha Cake
Cook Time: 1 hour
Level: Easy
Serving: 6
How to know when a chocolate is good and when not?, to start, a good chocolate bar should have a high quality cocoa butter. Also making the same impact on the outcome. It must be really hard to the touch and crisp sound good when we leave. Has to merge smoothly and evenly in the mouth. Just feel, at first impression, the delicious taste of chocolate and not other substances.
Ingredients:
Cake:
- 1 1/2 cups all porpuse flour
- 1 1/2 cups sugar
- 1/2 cup cocoa
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3 egg whites
- 3/4 cup coffee, cooled
- 1/2 cup skim milk
- 1/3 cup corn syrup
- nonstick cooking spray
Frosting:
- 2/3 cup corn syrup
- 1 egg white
- 3/4 teaspoon instant coffee
Directions:
Cake:
In large bowl sieve together flour, sugar, cocoa, baking soda, baking powder and salt.
In small bowl, whisk together remaining (liquid) ingredients to blend well.
Add liquids to dry ingredients whisking until smooth.
Pour into 10″ square saucepan sprayed with cooking spray.
Bake at 350 for 35 minutes. Cool completely and then frost.
frosting:
Bring syrup to a boil. Set apart.
In small bowl with electric mixer on high speed beat egg whites until soft peaks form.
Add coffee powder and very gradually beat in hot syrup. Continue beating until stiff and shiny about 3 minutes.
Spread over cooled cake.
Personal suggestion: To preserve a good chocolate, you must ensure that the temperature does not exceed 20-22 degrees, higher temperatures would affect directly against his frame, causing it to melt. But neither keep a cool site too: it will become very hard and the taste will be altered slightly.
