Prep time: 65 min.
Cook Time: 1 hour
Bake: 325-F

• 8 eggs
• 4 tsp. espresso powder or instant coffee crystals
• ¾ cup water
• 2 cups all-purpose flour
• 1 ½ cups sugar
• 1 tbsp. baking powder
• 1 tsp. salt
• ½ cup cooking oil
• 1 tsp. vanilla
• 3 oz. bittersweet chocolate, grated
• ½ tsp. cream of tartar
• 1 recipe Espresso Whipped Cream

• Separate eggs, discarding 3 of the yolks or saving for another use. Let eggs stand for room temperature 30 minutes. Preheat heat oven to 325 F. Dissolve espresso in water; set aside.
• In large bowl stir together flour, sugar, baking powder, and salt; make well in center. Add oil, the 5 egg yolks, dissolved espresso, and vanilla. Beat on low until moistened; beat on medium-high 4 to 5 minutes or until satin smooth. Stir in grated chocolate.
• Wash and dry beaters. In 4-quart bowl beat egg whites and cream of tartar on medium-high until stiff peaks form (tips stand straight). Pour chocolate batter in thin stream over surface of whites; fold to blend. Spoon in ungreased 10-inch tube pan.
• Bake 60 to 70 minutes or until top springs back when lightly touched near center. Invert pan to cool. Carefully loosen sides; remove from pan. Serve with Espresso Whipped Cream. Makes 14 servings.

Espresso Whipped Cream:

• In chilled bowl combine 1 cup whipping cream, 1 tablespoon sugar, ½ to 1 teaspoon espresso powder or instant coffee crystals, and ½ teaspoon vanilla. Beat until soft peaks form.

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