- 7 extra large egg whites
- 1 cup sugar
- 1/2 pound unsalted butter, cut into small pieces
- 1/2 pound European bittersweet chocolate, broken into small pieces
- 1 Tablespoon pure vanilla extract
- 1 Tablespoon espresso
- 3 Tablespoons Kahlua
Place egg whites and sugar in a mixer and whip into firm peaks. Meanwhile, melt butter over medium heat. When melted, add chocolate, stirring occasionally until smooth. Quickly add vanilla, espresso, Kahlua, and chocolate butter mixture to the egg white mixture, gently folding until smooth. Pour into prepared cake pan and bake on center rack for 40 minutes.
Remove from oven. Wait 5 minutes and press sides down so the top of the cake is even. Cool and refrigerate for 4 hours or until set. Remove cake from pan and cut with a hot knife into 8 pieces. Serve with fresh berries and vanilla ice cream if desired.