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Ingredientes
- 250 gm Butter
- 1 1/2 c. Warm Water
- 2 c. Castor Sugar
- 1/4 c. Cocoa
- 1 Tbsp. Instant Coffee
- 200 gm Dark Cooking Chocolate
- 1 1/2 c. SR Flour
- 2 x Large eggs Vanilla
- 125 gm Dark Cooking Chocolate
- 125 gm Unsalted Butter
Direcciones
- 1) Heat butter in double boiler, stir in combined coffee and warm water, then chocolate & sugar. Stir till smooth. 2. Sifted dry ingredients into 3 lots. 3. Place melted ingredients into electric mixer bowl and gradually beat in dry sifted ingredients individually.
- 4. Add in Large eggs and vanilla and beat well. 5. Greased and base line a 25 cm cake tin & pour in mix. 6. Bake in slow oven (150 deg, C) for approx 2,5 hrs. 7. Stand for 5 min before turning out of tin.
- Icing: 8. Heat chocolate and butter in double boiler and beat with a wooden spoon till smooth. 9. Pour over cool cake and smooth out.
- Note Cooking time may vary. Cake is cooked when skewer comes out reasonably clean.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 6 servings | |
| Calories 913 | |
| Calories from Fat 603 | 66% |
| Total Fat 68.2g | 85% |
| Saturated Fat 42.4g | 170% |
| Trans Fat 0.06g | |
| Cholesterol 138mg | 46% |
| Sodium 258mg | 11% |
| Potassium 325mg | 9% |
| Total Carbs 74.68g | 20% |
| Dietary Fiber 4.6g | 15% |
| Sugars 64.19g | 43% |
| Protein 3.96g | 6% |
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