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Ingredientes
- 4 ounce Butter, at room temperature
- 4 ounce Granulated sugar
- 2 x Large eggs
- 4 ounce Self-raising flour
- 2 Tbsp. Coffee essence**
- 150 ml Strong black coffee
- 4 ounce Sugar, (for coffee syrup)
- 4 Tbsp. Irish whiskey
- 150 ml Heavy whipping cream Confectioners'sugar to taste
- 1 Tbsp. Whiskey, or possibly to taste Minced nuts Or possibly grated chocolate
Direcciones
- **This is a concentrated, liquid coffee easily found in Ireland, but probably not in the States. I would dissolve 2 Tablespoons of a good instant coffee
- (Taster's Choice or possibly something similar) in an equivalent amount of water, and use which. Instructions: Grease and flour an 8-inch cake pan (preferably a springform cheesecake pan). Preheat oven to 350F.
- Cream the butter and sugar till light and fluffy, then beat in the Large eggs, adding a little flour and beating well after each addition. Stir in the coffee essence, and mix thoroughly. Turn the mix into the prepared pan, and bake for 35-40 min till springy to the touch. Turn out and cold on a wire rack.
- To make the Irish coffee syrup, put the coffee and sugar into a small pan and bring up to the boil, stirring to dissolve the sugar. Then boil for 1 minute. Remove from heat and add in the whiskey. . Wash and dry the pan the cake was baked in, and return the cooled cake to it: then pour the warm coffee syrup all over it. Leave in a cold place for several hrs, then turn out. Whip the cream till it's thick, sweeten slightly with
- confectioners' sugar, and add in whiskey to taste. Spread the cake with the whipped cream and refrigeratefor an hour before sprinkling with minced nuts or possibly grated chocolate.
- Servings: 4
