1/3-cup water
½-cup
sugar
1
tablespoon instant espresso coffee granules
1-stick
butter- cut into cubes
12-ounce
good quality bittersweet chocolate- that has been broken or chopped into small
pieces.
2
tablespoons vanilla
6-eggs
Butter
an 8” cake pan and then add a
circle of parchment paper or waxed paper to the bottom of the pan and butter
the pan again.
Mix
sugar, coffee, and water into a saucepan.
Over medium heat bring the water, coffee granules, and sugar to a rolling
boil, and then remove the pan from heat. Then
add the chocolate and butter to the sugar mixture and let it sit for 2 minutes.
After
two minutes, stir the chocolate until smooth.
Next whisk in the eggs one at a time and then add the vanilla. Pour mixture into prepared cake pan and then
place the cake pan in another pan and fill the pan with 1½ cups hot water. Bake in a 325-degree oven for 45
minutes. The cake will be slightly puffed
and soft to the touch. Remove the pan from
the water bath and cool in the pan on a rack for one hour; then turn the cake out
onto a platter. Chill until serving-
cake is best at room temperature.
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