[realfood] Baked Flourless Mocha Cake---with Fruits

FLOURLESS MOCHA CAKE

5 bars 4 oz each bittersweet chocolate, chopped
6 tbs butter
1/3 cup coffee flavored liqueur
6 eggs, separated
3/4 cup sugar
Raspberries
Kiwifruit
Chocolate leaves

Heat oven to 350 degrees. In double boiler, bring water to a simmer. Add 3 chocolate bars, butter and liqueur, cook 2 min. or until melted. Remove from heat and cool to room temp.

In bowl, beat egg yolks and sugar 3 min. or until light yellow and thickened. Fold in cooled chocolate mixture. In bowl, beat egg whites 5 min. or until stiff peaks form. Fold egg whites into chocolate mixture. Pour batter into 9 inch cake pan coated with flour based cooking spray. Bake 40 min. or until done.

Cool cake in pan 10 min. remove from pan and cool completely. In bowl, combine 1/2 cup boiling water and remaining chocolate, let sit 2 min. Stir until smooth, let cool 2 min. Pour chocolate mixture over cake to coat, chill. Garnish with raspberries, kiwifruit and chocolate leaves. MAKES 12 SERVINGS.*
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