Nonstick cooking spray
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
3/4 cup water
1 tbsp instant espresso*
2/3 cup unsweetened cocoa powder
1/4 tsp salt
2-oz semisweet chocolate, chopped
2-oz unsweetened chocolate, chopped
2 tbsp coffee-flavored liqueur
3 large egg yolks
1/3 cup sifted cake flour
6 large egg whites, room temperature
1/4 tsp cream of tartar
1/3 cup granulated sugar
1 tbsp powdered sugar
1/4 cup fresh raspberries for garnish
chocolate curls for garnish, optional
Preheat oven to 300 degrees.
Coat the bottom of a 9-inch springform pan with the cooking spray; set aside.
In a large saucepan combine the 1/2 cup granulated sugar, brown sugar, water, and espresso; stir well to combine and bring to a boil over medium heat. Remove from the heat. Using a wire whisk, add the cocoa, salt, and chopped chocolates, stirring until melted and smooth. Stir in the coffee-flavored liqueur and the egg yolks, again using wire whisk to blend eggs yolks in well. Stir in the flour and set aside and allow to cool to room temperature.
Beat the egg whites and cream of tartar at high speed of electric mixer until foamy. Add the 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. (Peaks will stand up when beaters are removed.) Very gently fold 1/4 of the egg whites into the chocolate mixture, repeating the process until all the whites are added. Spoon the batter into the prepared springform pan.
Bake at 300 degrees for 1 hour or until a wooden pick inserted in the center comes out almost clean. Allow to cool completely on a wire rack.
To serve, remove the sides from the pan and sift the powdered sugar over the cake. Garnish with the fresh raspberries
Cut cake into 12 wedges.
*2 tbsp instant coffee granules may be substituted for the espresso.