Title: Chocolate Espresso Cake
Categories: Cake Dessert
Yield: 4 Servings

1	lb	Unsalted butter
1	c	Granulated sugar
1	c	Espresso
12	oz	Bittersweet chocolate,
		Chopped
4	oz	Unsweetened, chocolate,
		Chopped
8		Eggs, slightly beaten

Method. In a 2-quart saucepan, bring the unsalted butter, sugar and espresso to a boil. Add the chopped chocolates and whisk in all at once. Whisk in the eggs. Pour the batter into a greased and lined 9 or 10-inch cake pan. Bake in a water bath in a preheated 350' oven for 30 to 35 minutes. Let the cake cool overnight before inverting it for serving. This cake can be finished off with a coating of chocolate glaze (recipe follows).

French chocolate glaze 1 1/4 cups water 1/4 cup corn syrup 6 ounces butter 2 pounds semi-sweet chocolate, chopped

Method: In a saucepan, bring the water, corn syrup and butter to a boil. Remove from heat and whisk in the semi-sweet chocolate.

ort-

Source: The National Culinary Review, Feb'94

From: Joell Abbott Date: 01-08-98 (07:01) Occ Bbs (51) Cooking

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