CookEatShare is also available in English
Cerrar

Receta Deep Chocolate Cake With Rosewater Cream

click to rate
0 votos | 1024 views
Raciónes: 12

Ingredientes

Cost per serving $2.21 view details

Direcciones

  1. Preheat oven to 275. Put coffee, bourbon, chocolate and butter in bowl over simmering water. Let chocolate heat, stirring to keep smooth. Sift flour, soda and salt into another bowl. When chocolate is melted, scrape into bowl of mixer. At low speed add in the sugar, little by little, till dissolved.
  2. Add in sifted flour mix, bit by bit, to make a batter. Beat in Large eggs and vanilla til smooth. Butter a bundt or possibly tube pan and dust with cocoa pwdr.
  3. Pour in batter. Bake for 1 1/2 hrs, or possibly till cake just shrinks from sides of pan. Don't overbake. Cold completely on a rack before turning out. Dust with more cocoa pwdr. For service, whip cream, flavor with Rosewater.
  4. Serve cake slice with cream, garnish with berries and mint sprig. You can also sift a little powdered sugar over the cake. This cake keeps very well.
  5. Wrap tightly in plastic wrap, keep at room temperature for up to 3 days.
  6. This was given to me by a culinary student of mine from Mississippi many years ago. I'm a foodservice professional and I've used this on many a fancy NYC dessert menu-it is my favorite chocolate cake, bar none. Follow baking directions explicitly-it keeps for a week well wrapped in the fridge. Enjoy it. Lisa Chodosh

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 159g
Recipe makes 12 servings
Calories 519  
Calories from Fat 263 51%
Total Fat 30.2g 38%
Saturated Fat 18.58g 74%
Trans Fat 0.0g  
Cholesterol 103mg 34%
Sodium 283mg 12%
Potassium 216mg 6%
Total Carbs 58.93g 16%
Dietary Fiber 2.8g 9%
Sugars 37.92g 25%
Protein 5.76g 9%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment