¾ cup coffee *
1 ½ cups semi-sweet chocolate chips
12 ounces semi-sweet chocolate, chopped
4 ounces unsalted butter or margarine
2 tablespoons cocoa
2 tablespoons potato starch*
5 eggs, separated
3 egg whites, extra
½ cup sugar
* Or cornstarch, if not serving for Passover
*If not serving for Passover or meat meal, substitute whipping cream
For the ganache, in a small saucepan, bring the coffee to a gentle boil. Whisk in the chocolate and stir to melt. Remove from the heat and stir until the mixture is a soft glaze. Refrigerate 1-2 hours to make the ganache firm but not solid. (You can make the ganache 3 days ahead and rewarm before using in the cake).
For the cake, preheat oven to 325 F. Generously spray a 10-inch springform pan with nonstick cooking spray and place it on a parchment-paper lined baking sheet.
In a microwave, in a medium bowl, melt the chocolate and butter together.
Let cool to room temperature.
In a bowl, blend the melted chocolate/butter mixture, cocoa, potato starch and egg yolks.
In a mixer bowl, whip the egg whites and salt on slow speed to foam, and then on high speed, whip, dusting in the sugar until whites are stiff and glossy. Fold the chocolate mixture into the egg whites. Spoon into the prepared pan. Warm up the ganache just to spoon in dollops, all over the batter and swirl in slightly.
Bake the cake, until puffed up and seems set to the touch, 35-45 minutes.
Cool to room temperature before serving (this cake is good cold or room temperature). Dust with cocoa.
Serves 8-12 (small slivers)
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