INGREDIENTS:
DIRECTIONS:
Step 1
Butter a 10-inch Bundt pan and dust it with cocoa.
Step 2
Sift together flour, baking soda and salt.
Step 3
Heat coffee and Kahlua on low heat for 5 minutes.
Step 4
Add chocolate and butter stir until melted. When mixture is smooth, add Sucanat and stir.
Step 5
Let cool for several minutes. Add flour mixture, half at a time, add beaten egg whites and 1 yolk.
Step 6
Add vanilla and beat for a minute or so.
Step 7
Pour batter into Bundt pan.
Step 8
Bake at 275°F for 1 hours or until cake springs back.
Step 9
After cake cools, drizzle with chocolate agave sauce.
