SC - RE: The top 10 icks list

[CBlackwill@aol.com]

Here's the recipe I use every time I make this cake, and it works perfectly 
every time.  Never a failure, and sooooo easy.

Chocolate Espresso Cake

1 1/4 lbs Semisweet Chocolate
1/4 lb Unsweetened Chocolate (you may use Ibarra chocolate in place of the 
unsweetened for a very interesting flavor)
1 Cup sugar
4 oz unsalted butter
8 eggs, lightly beaten
1 cup espresso (or use very strong coffee)

Method:

1.  Chop the chocolate into small pieces and set aside.

2.  Bring the espresso and sugar to a boil in a large saucepan.  Remove from 
heat.

3.  Add the chocolate and the butter, and stir until completely melted.  
Allow to cool only a little.

4.  Beat in the eggs, a little at a time, until all is well blended.

5.  Pour into two 8 or 9 inch cake pans (I cut a parchment round and place it 
in the bottom of the pan first, so the the cake is easier to remove when 
cooled).

6.  Place in a Baine Marie (hot water bath), and bake at 350 F for 45 
minutes, or until the center of the cake is set.

7.  Remove from the oven and place on a rack until completely cool.  
Refrigerate overnight (this step is pretty important if you want a really 
firm cake, but this is also incredibly good when scooped out while still warm 
and served with vanilla ice cream on top!!!!)

8.  Invert the cake onto serving dish and gently tap the bottom of the pan 
until the cake is released.

Recipe notes:

    At this point, you may serve the cake as is, or cover it with chocolate 
ganache, hot apricot or raspberry jam, or any number of delicious toppings.

    One of my favorite tricks is to make a stencil (I have done personal 
heraldry, dragons, and a celtic cross), place it atop the cake, and sprinkle 
with powdered sugar.  Carefully remove the stencil and serve directly to the 
King or Queen!

Hope you enjoy.

Balthazar of Blackmoor


Words are Trains for moving past what really has no Name.