Yield: 8 servings
Ingredients:
3/4 cup butter (12 tablespoons or 1 1/2 sticks)
7 oz good semisweet or bittersweet chocolate
4 eggs separated
1 cup coconut sugar, divided
1 1/4 teaspoons instant espresso powder, or *very* finely ground coffee
1 teaspoon ground cardamom
1/2 teaspoon salt
1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350 degrees
- Butter the bottom of a 9-inch springform pan.
- Melt the butter and chocolate over a double boiler, then remove from the heat.
- Whisk together the egg yolks and 1/2 cup sugar until light and frothy.
- Add the melted butter and chocolate, espresso powder, cardamom, vanilla and salt, then whisk to combine.
- In the bowl of a stand mixer, whisk the egg whites and the remaining 1/2 cup sugar until they form stiff peaks.
- Use a rubber spatula to gently fold the egg whites into the chocolate mixture, being careful not to let it deflate.
- Bake for about 40 minutes, or until puffed and no longer jiggly in the middle.
- Allow to cool completely before cutting.
- Serve at room temperature or ice cold.