6 ounces bittersweet chocolate
6 eggs
1 cup sugar
1/3 cup Kahlua® or coffee liqueur
2 sticks unsalted butter (cut in chunks/room temp)
You can use a 9" cake pan or spring form pan. Prepare with oil &
parchment. You can also use a buttered Bundt pan or other shaped mold.
Melt the chocolate in a double boiler over hot water. (Set a small pan over
another small pan that has water in it.) Keep over low heat until chocolate
is melted, but do not let water boil, then remove from heat set aside to
cool until ready to use.
In a stand mixer with the whip attachment, whip the eggs and sugar for 5
minutes on medium high speed. Scrape down the sides of the bowl, then
whip another 5 minutes. Reduce speed to medium, add the Kahlua® or
coffee liqueur and chocolate, then begin adding the butter.
Bake in preheated 350°F oven for 30 minutes or until it feels set when
touched. Let cool on a rack, then carefully invert onto a plate. When
completely cool, cover with Bittersweet Chocolate Glaze. The cake can also
be stored in the refrigerator overnight or up to a day, then removed from
the pan and glazed when served.
Bittersweet Chocolate Glaze
3 ounces bittersweet chocolate
4 tablespoons butter
2 teaspoons corn syrup
2 teaspoons Kahlua
Melt the bittersweet chocolate & butter together. Whisk in the corn syrup
and Kahlua.
Terri Burney-Bisett
Copyright CasiNada Cooks!