Things You'll Need:
- 1/2 cup Dutch process cocoa or regular cocoa
- 3/4 cup packed light brown sugar
- 3 tablespoons flour
- 2 tsps. instant espresso coffee crystals
- 1/8 tsp. salt
- Pinch of pepper
- 3/4 cup skim milk
- 1 tsp. vanilla
- 2 ounces unsweetened or bittersweet chocolate chopped
- 1 egg
- 3 egg whites
- 1/8 tsp. cream of tartar
- 1/3 cup granulated sugar
- 1 to 2 tbs. margarine, softened
- 1 1/2 cups powdered sugar
- 1/4 cup Dutch process cocoa
- 1/2 tsp. vanilla
- 3 to 4 tbs. skim milk
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Step 1
Combine cocoa, brown sugar, flour, coffee crystals, salt and pepper in medium saucepan. Gradually stir in milk and vanilla to make smooth mixture. Heat over medium heat, stirring frequently, until mixture is hot and sugar is dissolved (do not boil).
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Step 2
Remove saucepan from heat. Add chocolate, stirring until melted. Whisk about 1/2 cup chocolate mixture into 1 egg. Whisk egg mixture back into saucepan. Cool to room temperature.
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Step 3
Beat egg whites until foamy in medium bowl. Add cream of tartar and beat to soft peaks. Continue beating, adding sugar gradually, until stiff but not dry peaks form. Stir about 1/4 of the egg whites into cooled chocolate mixture; fold chocolate mixture back into egg whites.
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Step 4
Lightly grease bottom and side of 9-inch cake pan. Line bottom of pan with parchment paper. Pour batter into pan. Place pan in large roasting pan on center oven rack. Add one inch hot water to pan.
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Step 5
Bake cake at 350 degrees F until just firm when lightly touched, 25 to 30 minutes (do not test with toothpicks as cake will still be soft in the center). Cool completely on wire rack. Refrigerate, covered, 8 hours or overnight.
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Step 6
Loosen side of cake from pan with sharp knife. Remove from pan and place on serving plate.
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Step 7
To make chocolate frosting, mix remaining four ingredients (margarine, powdered sugar, cocoa and vanilla) with enough milk to make a spreadable consistency.
