American Chocolate Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 160 g couverture, dark, (the more bitter the better)
- 250 g butter
- 300 ml espresso, strong, cooled
- 60 ml whiskey, (alternatively another espresso)
- 400 g suar
- 250 g flour
- 1 packet baking powder
- 1 pinch (s) salt
- 2 medium egg (s)
- Butter-vanilla flavor, a few drops
- Fat, for the shape
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Chop the couverture, gently (!) Heat with butter, coffee and whiskey until everything is melted. Pour into a bowl. Beat in the sugar and stir until it has dissolved.
- Let cool for about 30 minutes.
- Preheat the oven to 125 degrees.
- Gradually add the sifted flour, baking powder and salt to the chocolate mass. Whisk the eggs and mix with the liquid batter together with the butter-vanilla flavor.
- Put the dough in a greased springform pan (26 cm) and bake at 125 degrees for 80 - 90 minutes.
- Then let it cool down a little and fall out of the mold. Serve dusted with powdered sugar.
- The cake tastes particularly delicious when served with fresh fruit (raspberries, blueberries with half-whipped Bailey`s cream. Bailey`s cream: add some Bailey`s and possibly a few pinches of cocoa powder to the liquid cream, then whip.
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