by Aliwaks
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Aliwaks's Notes:
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6
large eggs
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1 cup
best quality butter
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1 cup
raw sugar
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10 ounces
Super dark (72% or more) chocolate, chopped
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6 ounces
semi sweet or regular dark chocolate , chopped
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1
cooled cup dark dark coffee or super strong Earl Grey tea
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1 teaspoon
good vanilla extract or Tablespoon rum/whiskey/ frangelico, Grand marnier whatever you have
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1 tablespoon
raw sugar for pan
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1 tablespoon
or so, butter for pan
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Preheat oven to 350. Place Chocolates & Butter in a clean dry stainless steal bowl, cover tightly with plastic wrap, and set over pot of boiling water (alternatively if you have a double boiler you could use that) till melted.
Ask the hotline about this step!In stand mixer, whip together eggs, sugar & vanilla until light yellow and fluffy.
Ask the hotline about this step!Prepare deep spring form pan, cut a round of parchment to fit the bottom, smear butter on parchment and stick in bottom of pan, butter surface area of pan and add in tablespoon of sugar (much as you would flour) swirl around until sugar coats entire area, cover outside bottom of pan with heavy duty foil.
Ask the hotline about this step!Once chocolate/butter is melted whisk to combine.
Ask the hotline about this step!In a smaller bowl take about cup of egg/sugar and slowly temper in about 1/4 cup of chocolate/butter..add this back to egg/sugar and slowly whisk in remaining chocolate/butter mix till well combined.
Ask the hotline about this step!Whisk in coffee or tea. The mixture will be very liquidy, sort of like a melted milkshake.
Ask the hotline about this step!Carefully pour batter in to pan, set pan on a sheet tray and pop in oven (centered on the middle rack).
Ask the hotline about this step!Bake an hour or more, rotating if you have a finicky oven, it will puff up then fall, the cake is ready when toothpick or wooden skewer inserted in the middle comes out clean.
Ask the hotline about this step!Cool completely before serving. Best when refridgerated for a bit (a day or so), then brought to room temp before serving. It is a totally different cake at room temp, soft and lush, when cold it is more solid, still good but not as sensual. Excellent cake for a dinner party as can be made a day or two or three ahead of time. Lovely with espresso or glass of Banyuls or Ruby Port.
Ask the hotline about this step!You have to make it really strong, like 4 teabags worth, I've also ground some leave really really fine and added them directly to the batter
Oh, I see. How many days until you can get to sleep, after eating this? Just kidding . . . . I'm getting jittery just reading the recipe and these comments!! ;o)
P.S. I concur with the recommendation to enjoy this with Ruby Port . . . . a really tasty, luscious Port.
Earl Grey tea! Wow, that's an inspiration. It's amazing though that it can be "heard" through all that dark chocolate. Love the image, by the way, of a truffle surrounded by a brownie. "Ridiculously rich" . . . yes, I'm sure it is!! ;o)