French Quarter Chocolate Torte

Ingredients

• Vegetable oil spray
• ¼ cup light molasses
• ¼ cup dark corn syrup
• ¼ cup firmly packed dark brown sugar
• 1 teaspoon instant coffee powder dissolved in 1 tablespoon hot water
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• 2 egg yolks
• ½ cup finely ground almonds
• 1 cup fine, fresh white-bread crumbs
• ⅓ cup Dutch-process cocoa powder
• 4 eggs whites, at room temperature
• ⅛ teaspoon salt
• ½ teaspoon cream of tartar
• Confectioners’ sugar for topping (optional)

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    203 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 4 grams protein; 23 milligrams cholesterol; 165 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Preheat oven to 350 degrees. Position rack in center of oven. Line a 9- or 10-inch springform pan with parchment paper and spray lightly with vegetable oil.
2. Combine the molasses, corn syrup, brown sugar, diluted coffee, bourbon and vanilla in a small saucepan. Stir well and place over medium heat until melted and syrupy; do not boil. Remove from the heat and set aside.
3. Place the egg yolks in a small bowl and beat with an electric mixer until they are thick and lemon colored, about 2 minutes. Slowly beat in the syrup. Continue beating until the mixture is the consistency of thick cream.
4. In a medium bowl, stir together the ground almonds and bread crumbs. Sift in the cocoa and stir to mix well. With a rubber spatula, fold the cocoa mixture into the yolk mixture. Set aside.
5. Place the egg whites in a large, grease-free bowl. Using an electric mixer on medium speed, beat the egg whites until frothy. Add the salt and the cream of tartar, increase speed to high, and beat until stiff peaks form. With a large rubber spatula, fold 1/3 of the egg whites into the cocoa mixture to lighten it. Then gently fold in the remaining egg whites.
6. Spoon the batter into the prepared pan. Bake until a thin wooden skewer inserted in the center comes out with only a few moist crumbs clinging to it, 20 to 25 minutes. Place on a wire rack to cool completely. Remove the sides of the pan, invert the cake and peel off the parchment paper. Turn the cake right side up and sift confectioners’ sugar over the top if desired.

50 minutes