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Home -> Baked Goods -> Cakes and Tortes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Cake: 1/4 cup sugar 2 large eggs 1/4 cup all purpose flour 1/4 cup unsweetened cocoa powder 1/4 cup cold brewed coffee 1 tbsp. brandy
Filling: 2 1/2 cups heavy or whipping cream 15 ounces chopped semisweet chocolate
Directions
For Cake: Preheat oven to 425 degrees. Grease the bottom and sides of a 9 inch springform pan. Line the bottom of the pan with a round of parchment paper. Combine eggs and sugar in the top of a double boiler over simmering water. Whisk until thick and light colored. Remove mixture from over the water and sift in flour and cocoa powder. Fold in. Pour batter into the prepared pan. Bake 8 to 10 minutes until cake is firm to the touch. Transfer to a rack and cool. Stir together coffee and brandy in a small bowl. Brush mixture all over cooled cake.
For Filling: Melt chocolate in a double boiler over simmering water. Stir until smooth. Pour melted chocolate into a large bowl. Beat cream in a large bowl until soft peaks form. Fold cream thoroughly into melted chocolate. Pour chocolate mixture over prepared cake. Refrigerate at least 3 hours until filling is set.
To Serve: Rum a hot, damp towel around the outside of the springform pan several times. Remove pan sides and slice cake with a warm knife. Store leftovers covered and refrigerated.
Serves 10 to 12.
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