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Mocha: Mocha Cake w/ Caramel Spice Sauce

Source of Recipe

Williams Sonoma


List of Ingredients

1 cup sugar
1/2 cup water
1 tablespoon instant espresso powder
3 ounces bittersweet chocolate, chopped
2 egg yolks
1 tablespoon brandy
1 tablespoon vanilla
2/3 cup unsweetened cocoa powder
1/3 cup flour
5 egg whites

SAUCE:
1/2 cup sugar
3 tablespoons water
2 tablespoons fat free sour cream
1/4 teaspoon ground cinnamon
1/8 teaspoon ground mace


Recipe

Preheat an oven to 350ºF. Coat a 9-inch springform cake pan with nonstick cooking spray. In a small saucepan over low heat, stir together the sugar, water and espresso powder until the sugar dissolves, about 2 minutes. Whisk in the chocolate, egg yolks, brandy and vanilla until the chocolate is melted and smooth, about 1 minute. Remove from the heat.

In a large bowl, sift together the cocoa and flour. Stir in the chocolate mixture. In a bowl, using an electric mixer, beat the whites just until stiff peaks form. Fold them into the batter. Pour the batter into the prepared pan. Bake until the center of the surface looks dry and a toothpick inserted into the cake comes out with some sticky batter attached, about 35 minutes. Transfer the cake to a rack to let cool completely in the pan.

Meanwhile, make the sauce: In a small saucepan over medium heat, stir together the sugar and 2 Tbs. of the water until the sugar dissolves, about 2 minutes. Cook, without stirring, until the mixture turns a dark amber, about 6 minutes. Using a pastry brush dipped in water, brush down the sides of the pan to remove any sugar crystals that form. Remove from the heat and stir in the sour cream, the remaining 1 Tbs. water, the cinnamon and the mace. Whisk until the mixture is smooth. Let cool to room temperature. Release the pan sides and cut the cake into slices. Serve on individual plates. Drizzle some of the sauce over each slice. Serves 12