Kahlua Chocolate Cake

By Hklbrries

This cake has a fudge-like texture because it contains little flour and is rich in chocolate and melted butter. It is important that you saturate the cake with the Kahlua (coffee liqueur) while it is still warm.

To make about 1/2 cup of chocolate shavings, grate a chilled 2-ounce block of bittersweet chocolate. Rub the side of the chocolate against the medium holes of a grater, or shave with a swivel-type vegetable grater.

Ingredients

• Cake:
• 6 ounces unsweetened chocolate, finely chopped
• 1 stick unsalted butter, cut into 1-inch chunks
• 1 tablespoon instant espresso coffee powder
• 1/2 cup cake flour, sifted
• 1/4 tsp salt
• 6 large eggs
• 1 1/3 cups superfine sugar
• 1/4 cup Kahlua liqueur
• Glaze:
• 6 ounces bittersweet or semisweet chocolate, finely chopped
• 3/4 cup heavy cream
• 1 tbsp instant espresso coffee powder
• 1/2 cup bittersweet chocolate shavings
• Chocolate-covered espresso beans, optional

Details

Servings 12

Preparation

Step 1

Melt the chocolate with the butter in the top of a double boiler. Stir occasionally, and, when melted, remove from heat. Dissove the espresso in 2 teaspoons hot tap water. Add the coffee to the chocolate and set aside to cool to room temperature.

Position a rack in the lower third of the oven and preheat to 350 F. Butter the bottom of a 9-by-2 1/2-inch springform pan, leaving the sides ungreased; line the bottom with a greased waxed paper circle.

Sift the flour with the salt and set aside.

In a mixing bowl, with a whisk, combine the eggs with the sugar. Set the bowl over a saucepan of simmering water. Be sure that the bowl does not come in contact with the water below. Beat the egg mixture with an electric mixer on low speed until hot to the touch (110 - 115 degrees).

Remove the bowl from the heat and with an electric mixer (fitted with the whip attachment) on high speed, beat the eggs for about 5 minutes, or until it triples in volume, is pale in color and thick.

Fold 1/4 of the eggs into the chocolate. In three additions, sift and fold the flour into the eggs, then fold in the lightened chocolate.

Pour the batter into the prepared pan and tap the pan on the counter once to break up any large air bubbles. Set the pan on a baking sheet to catch any drips and bake for about 25 minutes or until it is slightly underbaked and a tester inserted in the center comes out with some moist batter clinging to it.

Cool the cake in the pan on a wire rack for 30 minutes. Unlatch the springform and lift the cake up and out of the form. With a skewer or a toothpick, poke holes in the top of the cake and brush the top with 1/2 the Kahlua. Invert the cake over a cardboard round cut the same size or slightly smaller than the diameter of the cake. Remove the metal base and the paper circle. Poke more holes in the bottom of the cake and brush it with the remaining Kahlua.

For the glaze and finish, set the cake on a wire rack set over waxed paper to catch the drips. Put the finely chopped chocolate in a bowl. In a small saucepan, bring the cream and the espresso powder to just under a boil. Pour the cream over the chocolate, let it stand for 30 seconds, then whisk until homogenized. Set aside in the refrigerator or at room temperature until the mixture has firmed up somewhat and is cool to the touch but still fluid.

Liberally pour the glaze over the top and sides of the cake. Spread the glaze from the center of the cake toward the edges so more glaze drips down the sides. Spread the glaze around the sides and pat the chocolate shavings around the bottom 1/4 inch of the cake to hide the unfinished edge.

Transfer the cake to a platter and either center 3 chocolate espresso beans in the middle of the cake or set 10 to 12 of them around the edges to mark the portions. Refrigerate, uncovered, until the icing sets.

Store in the refrigerator, loosely wrapped in plastic wrap for up to 3 days; remove the cake 30 minutes before serving.