A dense chocolate cake decorated to look like a cup of cappuccino. It is dead easy to make though it looks as though it has been concocted by a professional pastry chef. Your guests will be very impressed. The cake can be made up to five days in advance, but add the whipped cream just before serving. Garnish with chocolate espresso beans if desired.
Ingredients
1 1/2 cups butter
3/4 cup granulated sugar
1/4 cup strong coffee
1 lb bittersweet chocolate, chopped
10 eggs, separated
2 tbsp all-purpose flour
Topping:
2 cups whipping cream
2 tbsp granulated sugar
2 tsp ground cinnamon
Method
Preheat the oven to 325ºF. Butter a 10-inch springform pan and line base with parchment paper.
Melt butter in a heavy pot over medium-low heat. Add 1/2 cup sugar and coffee, stirring until sugar dissolves. Add chocolate and stir until smooth.
Scrape chocolate mixture into a large bowl. Stir in egg yolks and flour.
Beat egg whites with an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup sugar. When egg whites are thick, smooth and glossy, stir one-quarter of whites into chocolate mixture. Fold in remaining whites. Spoon batter into prepared pan.
Place pan on a baking sheet and bake for 25 to 30 minutes, or until edges puff and crack slightly, but center is not completely set, Cake sets as it cools. Cool in pan, cover and refrigerate overnight.
Loosen side of cake with a sharp knife, release sides of pan.
Whip cream with sugar until cream holds its shape. Spread over top of cake.
Transfer cake to a platter and sprinkle with cinnamon. Cut into wedges, wiping knife clean between each cut.
Source
A Matter of Taste, Lucy Waverman