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Preheat oven to 350°F. Lightly coat a 9-inch springform pan with cooking spray; set aside. In a medium saucepan, stir together sugar, water and espresso powder. Cook and stir over medium-low heat until the sugar dissolves and mixture almost boils. Stir in the chocolate until melted. Remove from heat. Place 2 egg yolks in a small bowl. Gradually stir the chocolate mixture into the egg yolks; stir in vanilla (mixture may appear slightly grainy). Set aside.
In a medium bowl, stir together cocoa powder, flour and baking powder. Stir in the chocolate-egg yolk mixture until smooth. In a large bowl, beat 5 egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg whites into the chocolate mixture to lighten. Fold the chocolate mixture into the remaining egg whites. Spread into the prepared pan.
Bake for about 30 minutes or until the top springs back when lightly touched. Cool in the pan on a wire rack for 10 minutes. Loosen and remove side of pan. Cool completely. (Cake may fall slightly but evenly during cooling.)
To serve, cut the cake into wedges. Top with whipped topping and berries.