Karen's Fresh Coconut Cake
INGREDIENTS:
8 lg Eggs separated
1/2 ts Instant coffee
8 tb Sugar
1/2 c Warm Milk
2 ts AP Flour, sifted
7 oz Butter
2 oz Bittersweet chocolate -or-
2 oz Semi sweet chocolate -with-
3 ts Cocoa
8 lg Eggs separated
1/2 ts Instant coffee
8 tb Sugar
1/2 c Warm Milk
2 ts AP Flour, sifted
7 oz Butter
2 oz Bittersweet chocolate -or-
2 oz Semi sweet chocolate -with-
3 ts Cocoa
NOTE: This recipe was created for baking at high altitude as Mexico city, if you are at a lower altitude, make sure you adjust the recipe.
Cream sugar with egg, add egg yolks one at a time till completely incorporated. On top of double boiler melt chocolate with milk and coffee. Cool to room temp. And fold in to butter-yolk mixture. Beat egg white till stiff smooth peaks appear. Fold in flour to chocolate-yolk mixture, fold in whites. Divide the batter in to 2 cake pans, cook ONE pan in oven at 350 F till toothpick inserted in center come out with moist crumbs (IMPORTANT, do not cook cake to long, if it's over cook the taste really suffers). The rest of the cake batter is placed in the refrigerator to let set. When the cake is cool use the remaining batter as frosting.
*** Thanks to Greg R. Leon for his translation Spanish-English***
Cream sugar with egg, add egg yolks one at a time till completely incorporated. On top of double boiler melt chocolate with milk and coffee. Cool to room temp. And fold in to butter-yolk mixture. Beat egg white till stiff smooth peaks appear. Fold in flour to chocolate-yolk mixture, fold in whites. Divide the batter in to 2 cake pans, cook ONE pan in oven at 350 F till toothpick inserted in center come out with moist crumbs (IMPORTANT, do not cook cake to long, if it's over cook the taste really suffers). The rest of the cake batter is placed in the refrigerator to let set. When the cake is cool use the remaining batter as frosting.
*** Thanks to Greg R. Leon for his translation Spanish-English***