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Ingredients
- 1 1/2 cups (3 sticks) unsalted butter
- 12 oz bittersweet chocolate bits
- 3/4 cup strong brewed coffee
- 6 lg eggs
- 3/4 cup packed light brown sugar
- 1/2 cup unsweetened cocoa powder, sifted
- pinch of salt
- 2 Tbsp brandy or rum
- whipped cream, to serve
- fresh berries or shaved chocolate, to serve
Details
Servings 16
Preparation time 15mins
Cooking time 60mins
Preparation
Step 1
Preheat the oven to 350 deg. Coat an 8" cake pan with cooking spray. Line the bottom of the pan with a piece of parchment paper cut to fit. Set the cake pan in a larger baking dish, such as a 9 x 13" baking pan.
In a medium saucepan over medium-high heat, melt the butter. Remove the pan from the heat and stir in the chocolate bits until completely melted and smooth. Stir in the coffee.
In a medium bowl, beat together the eggs, brown sugar, cocoa powder, salt and brandy for 2 to 3 minutes, or until slightly thickened. Beat in the chocolate-butter mixture. The batter should resemble a thick pudding. Pour the batter into the cake pan, jiggling the pan to settle the batter so that it's level.
Place the larger pan with the cake pan in it into the oven. Pour hot water into the larger pan, being careful not to get any water on the cake batter. Add enough water to bring it halfway up the side of the cake pan. Bake for 35 to 40 minutes, or until the cake is slightly puffed and set in the middle.
Carefully remove the pan from the oven; be careful not to splash the hot water.
Remove the cake pan from the water bath and allow the cake to cool fully in the pan. Place a serving plate over the cake pan and invert cake onto the serving plate. Gently lift the cake pan off, then peel away the parchment paper.
Serve topped with whipped cream and fresh berries or chocolate shavings.
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