Tuesday, April 3, 2012

Espresso Chocolate Cake

Prep and Cook Time 1hr 30mins (+cooling time)

250g butter, chopped
200g dark chocolate, chopped
1 1/2 cups strong coffee
2 cups caster sugar
1 1/2cup self-raising flour
1/4 cup cocoa powder
2 eggs
1 tbsp Grand Marnier

1 Preheat the oven to 180C (160C fan-forced). Grease and line a deep 25cm round cake pan.
2 Combine butter, chocolate and coffee in a medium saucepan over low heat; stir until chocolate has melted. Add the sugar; stir until dissolved. Remove from heat; transfer to a large bowl. Whisk in the combined flour and cocoa, then add the eggs and liqueur until combined.
3 Pour mixture into the prepared pan. Bake for about 1 hour or until the surface of the cake is firm. Cool cake in pan.

AWW August 2011

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