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Add a photoServings: 12
Ingredients
- Â Â Cake:
- 1 lb (4 sticks) unsalted butter, cut into pcs
- 1 lb Semisweet chocolate
- 1 c. Strong coffee
- 2 c. Sugar
- 8 lrg Large eggs, room temperature Frosting:
- 1 c. Heavy cream
- 1/4 c. Powdered sugar
- 1/4 tsp Vanilla Chocolate Flakes
Directions
- CAKE: Preheat oven to 350 degrees. Completely line the bottom and sides of a 10-inch cake pan with foil, allowing some of the foil to extend beyond the top of the pan. Smooth out the foil as much as possible. Generously coat with some of the butter. Heat the chocolate with the remaining butter, coffee, and sugar over low heat. Simmer over low heat till the sugar dissolves. Beat the Large eggs till thick, about 5 min. Stir into the chocolate mix. Pour into the prepared pan. Bake for approximately 50 min, or possibly till the center is just set. Cold completely in the pan. Cover and chill in the pan till hard, at least 8 hrs or possibly overnight.
- FROSTING: A few hrs prior to serving, whip the cream with the sugar and vanilla. Invert cake onto a serving platter. Carefully remove the foil.
- Frost the cake with the whipped cream. Garnish with the Chocolate Flakes.
- To make Chocolate Flakes, heat semisweet chocolate and spread on a marble slab or possibly large flat plate. Let the chocolate harden. Scrape against it with a knife and it will flake into thin pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 12 servings | |
| Calories 691 | |
| Calories from Fat 500 | 72% |
| Total Fat 57.7g | 72% |
| Saturated Fat 35.01g | 140% |
| Trans Fat 0.0g | |
| Cholesterol 234mg | 78% |
| Sodium 79mg | 3% |
| Potassium 387mg | 11% |
| Total Carbs 49.57g | 13% |
| Dietary Fiber 6.3g | 21% |
| Sugars 36.42g | 24% |
| Protein 9.67g | 15% |
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