Chocolate Dream Cake!
300g semisweet chocolate (broken into small pieces)
½ cup strong coffee
100 g unsalted butter
6 extra large eggs
5 tblsp all-purpose flour
Garnish: Fresh raspberries and fresh mint leaves
Sour Cream Sauce
½ cup whipping cream
1 cup sour cream
2 – 3 tblsp confectionery (powdered) sugar
½ tsp cinnamon
Preheat oven to 200C (400F).
Place chocolate with coffee into a small saucepan or double boiler. Stir over low heat until chocolate is completely melted. Add butter a little at a time and mix well.
In electric mixer, beat the whole eggs until light and fluffy. Gradually beat in the chocolate mixture. Now, add flour and blend carefully.
Lightly grease a rectangular cake tin and line with parchment or baking paper. Lightly grease the paper with butter or oil (use cooking spray if available in your area).
Pour cake mixture into baking tin and place into oven in a bain-marie (water-bath). Cook for 60 minutes in preheated oven.
Remove from oven and let stand for about 5 minutes at room temperature. Remove paper.
While cake is cooling, make cream sauce by lightly whipping the cream and mixing carefully with sour cream, powdered sugar and cinnamon.
Serve immediately as a warm dessert with sour cream sauce or vanilla ice-cream or allow to cool and serve sliced, at room temperature, with sour cream sauce garnished with fresh raspberries and mint leaves.
Yield: 12 servings
© KaritasM - December 2016