French Quarter Chocolate Torte

Rich, dark, decadent!

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1⁄4 cup light molasses
• 1⁄4 cup dark corn syrup
• 1⁄4 cup  firmly packed brown sugar
• 1  teaspoon instant coffee powder, dissolved in
• 1  tablespoon hot water
• 2  tablespoons  bourbon whiskey
• 1  teaspoon vanilla
• 2  egg yolks
• 1⁄2 cup  finely ground  almonds
• 1  cup  fresh breadcrumb, finely ground
• 1⁄3 cup  dutch process cocoa
• 4  egg whites, at room temperature
• 1⁄4 teaspoon cream of tartar

Directions

1. Preheat oven to 350 degrees. Line 9" springform pan with parchment paper; spray lightly with cooking spray.
2. In small saucepan, combine molasses, corn syrup, brown sugar, diluted coffee, bourbon and vanilla extract. Stir well and place over medium heat. Cook 1 to 2 minutes or until melted and syrupy. Do not boil. Remove from heat.
3. In small bowl with mixer at medium speed, beat egg yolks about 2 minutes or until thick and lemon-colored. Slowly beat molasses syrup into yolks, continue beating until mixture is consistency of thick cream.
4. In another small bowl, stir together almonds and bread crumbs. Sift cocoa powder into crumb mixture, stir to mix well. With rubber spatula, fold cocoa mixture into yolk mixture.
5. Beat egg whites until frothy. Add salt and cream of tartar. Increase speed and beat until stiff peaks form. Fold 1/3 egg whites into cocoa mixture. Gently fold in remaining whites. Spoon batter into prepared pan. Bake on middle rack of oven for 20 to 25 minutes, or until a thin skewer comes out fairly clean. Remove from oven and let cool completely. Remove from pan, peel off paper and sift confectioner's sugar over top of cake.