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Ingredientes
- 6 ounce Chocolate, unsweetened
- 2 c. Flour
- 1 tsp Baking soda
- 3/4 tsp Baking pwdr
- 2 Tbsp. Instant coffee
- 2 Tbsp. ,Water, warm Water, cool
- 2 c. Sugar
- 1 c. Butter, softened
- 1 tsp Vanilla extract
- 3 x Large eggs
- 1 ounce Chocolate, unsweetened
- 1 c. Sugar, confectioners
- 3 Tbsp. Butter, softened
- 1/2 tsp Vanilla extract
- 1 Tbsp. ,Water, warm tap, to 2 Tablespoons
Direcciones
- Preheat oven to 325 F. Over warm (not boiling) water, heat chocolate bars, stirring till smooth. In small bowl combine flour, baking soda and baking pwdr; set aside. In 2-c. glass measure, dissolve instant coffee in warm water; add in cool water to measure 1-1/2 c..
- In a large mixer bowl, beat sugar, butter and vanilla till creamy. Beat in Large eggs one at a time. Beat at high speed 5 min. Stir in melted chocolate. Add in flour mix alternately with coffee mix. Pour batter into greased and floured 10-inch Bundt pan or possibly angel food cake pan.
- Bake 65-70 min or possibly till cake tester inserted in center comes out clean.
- Cold in pan 30 min; remove from pan and cold completely. Drizzle with Rich Chocolate Glaze.
- Glaze: Over warm (not boiling) water, heat chocolate, stirring till smooth. In the small mixer bowl, combine melted chocolate, confec- tioners' sugar, butter and vanilla. At low speed, gradually beat in water till smooth. Drizzle over cake.
- [ Nestle's package wrapper ]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 12 servings | |
| Calories 532 | |
| Calories from Fat 245 | 46% |
| Total Fat 28.3g | 35% |
| Saturated Fat 17.31g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 335mg | 14% |
| Potassium 184mg | 5% |
| Total Carbs 71.0g | 19% |
| Dietary Fiber 3.3g | 11% |
| Sugars 50.34g | 34% |
| Protein 6.03g | 10% |
