250 g Unsalted butter; melted
250 g Quality dark chocolate;
-broken into small blocks
200 g Castor sugar (granulated)
1 c Hot espresso coffee (or one
-cup of hot water with a
-couple of spoonfuls of
-instant coffee dissolved)
200 g Self-raising flour
50 g Cocoa powder
2 ts Vanilla essence
2 Eggs
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:26:18 +0200
From: jph@rmit.edu.au (John Hulskamp)
Source: “The Sunday Age” in April 1993 Author: a Helen Goh who runs a
restaurant called Mortar & Pestle in suburban Melbourne, Australia.
Mix the butter, sugar, chocolate and coffee in a food processor until well
blended: the sugar should be dissolved, the chocolate well melted, but it
doesn’t matter if there are still some solid chocolate pieces. Add the
flour, cocoa powder, vanilla and eggs, and process until smooth. Put into a
well-greased 25 cm cake tin, and bake in a 190 C oven for about 35 minutes
until done.
Serve frugally, it is very rich. If you are serving it as a dessert, its
richness is lightened with a rasberry sauce, or a sauce of strawberriess
and orange, or even stewed pears, whizzed up. Whatever, it needs something,
and it sure isn’t icecream. If you are a pro, serve it with an orange and
Grand Marnier sorbet.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings