Summary

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

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Instructions

1. 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.
2. Let cool for about 30 minutes.
3. Preheat the oven to 125 degrees.
4. 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.
5. Put the dough in a greased springform pan (26 cm) and bake at 125 degrees for 80 - 90 minutes.
6. Then let it cool down a little and fall out of the mold. Serve dusted with powdered sugar.
7. 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.