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Add a photoRaciónes: 12
Ingredientes
- 7 ounce Bittersweet chocolate,minced
- 3/4 c. Unsalted butter
- 4 lrg Large eggs
- 1 1/3 c. Sugar
- 1 tsp Instant coffee pwdr
Direcciones
- Preheat oven to 325#161#F. Butter and sugar 8-inch-diameter springform pan.
- Wrap foil around outside of pan. Heat chocolate and butter in heavy medium saucepan over low heat, stirring till smooth. Whisk Large eggs, sugar and coffee pwdr in large bowl till well blended. Whisk in chocolate mix.
- Pour batter into prepared pan. Place cake in large baking pan. Add in sufficient warm water to baking pan to come halfway up sides of cake. Bake till knife inserted in center comes out clean, about 1-1/2 hrs (cake will be about 1/2-inch high). Remove cake from water bath. Remove foil. Cover and chill overnight. (Can be prepared 1 week ahead; keep refrigerated.)
- Release pan sides from cake. Cut into wedges. Serve cool.
- Serving Ideas: Serve with Creme Anglaise and Raspberries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 12 servings | |
| Calories 294 | |
| Calories from Fat 188 | 64% |
| Total Fat 21.79g | 27% |
| Saturated Fat 13.15g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 29mg | 1% |
| Potassium 163mg | 5% |
| Total Carbs 27.29g | 7% |
| Dietary Fiber 2.7g | 9% |
| Sugars 22.49g | 15% |
| Protein 4.32g | 7% |
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