- 14
Ingredients
- Cake:
- 1.75 C unsalted butter
- 1.15 C granulated sugar
- 2 T instant espresso dissolved in 1 C hot water
- 10 oz bittersweet or semisweet chocolate, finely chopped
- 4 oz unsweetened chocolate
- 6 eggs
- 6 egg yolks
- 2 t vanilla
- Glaze:
- 1/2 C sugar
- 3 T water
- 1/2 C heavy cream
- 1 oz semisweet chocolate chopped
- 1 T coffee liquer
Preparation
Step 1
Preaheat oven to 325. Butter 8.5" springform pan and wrap with foil.
Cake:
In a heavy, medium saucepan, combine butter, sugar and coffee mixture. Cook over medium-low heat, stirring frequently until the sugar is dissolved, about 10 min. Add the semisweet and unsweetened chocolates and stir until melted and smooth. Remove the pan from the heat. In a large bowl, whisk together the eggs and egg yolks. Whisk in the chocolate pan mixture and vanilla until well blended. Pour the patter into prepared pan. Place the pan on a baking sheet and bake for 55 min, or until the edges crack slightly but the center is not completely set.
Prepare the chocolate carmael glaze in small saucepan: Dissolve the sugar in the water over low heat, stirring constantly. Bring to a boil over med-high heat, then let boil without stirring until the syrup turns a deep amber color. Over low heat, stir in the cream until blended. Remove from heat and add butter and chocolate and stir until smooth. Stir in liquer. Cool to room temp and pour glaze over cooled cake. Chill 4-6 hours.