Espresso Cream Cake With Chile-Chocolate Sauce

1. 1

   Preheat oven to 350u00b0.

2. 2

   To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Sift together flour and 3 tablespoons sugar; set aside.

3. 3

   Combine 1 cup sugar and egg yolks in a large bowl; beat with a mixer at high speed 5 minutes or until thick and pale. Combine 3 tablespoons of brewed espresso, ground espresso, vanilla, and salt in a small bowl; add to sugar mixture, beating at low speed until blended. Sift flour mixture evenly over the top of egg yolk mixture; stir just until moist.

4. 4

   Beat egg whites with a mixer at high speed until foamy using clean, dry beaters. Add cream of tartar; beat until soft peaks form. Slowly add remaining 1 tablespoon sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold remaining egg white mixture into batter.

5. 5

   Pour batter into a 9-inch springform pan. Bake at 350u00b0 for 40 minutes or until cake springs back when touched lightly in center. Cool in pan 1 hour; run a knife around outside edge; remove sides of pan. Cool completely on a wire rack.

6. 6

   To prepare espresso cream, combine tofu, condensed milk, and 1/4 cup of brewed espresso in a blender; process until smooth. Chill.

7. 7

   To prepare chocolate sauce, combine chocolate and fat-free milk in a 1-cup glass measure; microwave at high 1 minute or until chocolate is almost melted. Add chile powder, stirring until smooth. Spoon espresso cream onto dessert plates, spreading evenly. Drizzle chocolate sauce in center of espresso cream; top with a cake slice.

* Per serving · 4 servings · Values may vary.