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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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this rich dark cake goes great with whipped cream Ingredients:
5 oz. semisweet chocolate, chopped |
3 oz unsweetened chocolate, chopped |
8 tbsp unsalted butter cut into pieces (plus more for pan) |
1/2 c sugar |
1/4 c brewed espresso or double strength coffee cooled to room temperature |
1 tbsp sifted finely ground espresso beans |
1/4 tsp salt |
1/4 c all purpose flour (plus more for pan) |
Directions:
1. preheat oven to 350
2. butter 8 cake pan and line with parchment
3. lightly butter parchment and flour, shaking excess from pan
4. in a small saucepan mslt chocolate and butter over medium heat stirring frequently
5. set aside
6. whip eggs, sugar, brewed espresso, ground espresso beans and salt on medium high speed until thick (at least 8 minutes)
7. turn mixer to low and mix in chocolate and butter mixture
8. sift flour over batter and folt in until all ingredients are fully mixed
9. pour batter into prepaired pan
10. bake until skewer in centre of cake comes out clean (about 25-30 minutes)
11. cool cake in pan on cooling rack for 10 minutes
12. remove from pan and let cool completely before slicing.
13. serve with whipped cream (and if desired, fresh berries of your choice)
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