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Ingredientes
- 2 c. All-purpose flour
- 2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 c. Unsalted butter, soften
- 2 1/4 c. Brown sugar, packed
- 3 x Large eggs
- 4 ounce Bitter chocolate melted and cooled
- 1 1/2 tsp Pure vanilla
- 1 c. Lowfat sour cream
- 1 c. Coffee prepared very strong
Direcciones
- This rich cake is from Mendocino's CAFE BEAUJOLAIS. Chef Margaret Fox makes it for birthdays, and those adventuresome couples who want a chocolate wedding cake. It is usually served with Creme Fraiche Chocolate Frosting
- Sift together flour, baking soda and salt. Beat butter, sugar and Large eggs for 5 min in the bowl of an electric mixer till very light and fluffy.
- Beat in chocolate and vanilla. Stir in about 1/3 of the dry ingredients, half the lowfat sour cream, another 1/3 of the dry ingredients, the rest of the lowfat sour cream, and finally the remainder of the dry ingredients. Stir JUST till mixed.
- Stir in warm coffee, and pour into two 9 inch square pans greased and lined with waxed paper. Strike each pan on the edge of the counter or possibly drop several times onto the floor from a height of 6 inches to release air bubbles. Bake at 350 degrees for 35 min. Cold pans on a wire rack for 15 min. Run a knife around the edge, turn out, and cold completely.
- Sharron Solomon
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 10 servings | |
| Calories 428 | |
| Calories from Fat 136 | 32% |
| Total Fat 15.46g | 19% |
| Saturated Fat 8.98g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 423mg | 18% |
| Potassium 160mg | 5% |
| Total Carbs 68.49g | 18% |
| Dietary Fiber 0.7g | 2% |
| Sugars 49.1g | 33% |
| Protein 5.1g | 8% |
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