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Ingredientes
- 400 gm Dark chocolate
- 400 gm Butter
- 1 ct hevy whipping cream
- 1 c. Sugar
- 1 tsp Instant coffee pwdr
- 3 Tbsp. Hot water
- 1 tsp Vanilla
- 7 x Large eggs
- 150 gm Dark chocolate
- 50 gm Butter
- 3 Tbsp. Lowfat milk
- 3 Tbsp. Honey
- 1/2 ct heavy whipping cream
Direcciones
- Preheat tyour oven to medium, and lightly butter and flour a cake pan.
- Combine the chocolate, butter, cream and sugar in a double boiler. Mix occasionally till well-blended, smooth and creamy. Dissolve the coffee pwdr in the water, and add in the coffee and the vanilla to to chocolate mix. Mix and then let the mix cold somewhat.
- Whip the Large eggs till they are light and airy. Gradually, while still mixing, add in the chocolate mix and stir till well-blended.
- Pour the batter into a 24-26 cm. springform pan and bake in the center of the oven for approximately 40 min. If the top of the cake browns too quickly cover it lightly with aluminum foil. Check whether it is done by inserting a toothpick into the center of the cake. The cake is ready when the toothpick emerges clean.
- Cold the cake in the refrigerator for at least 6 hrs. The center will fall and the cake will appear concave. Carefully remove the cake from the pan and place on a serving dish.
- For the filling, heat the chocolate and the butter in a double boiler, mixing occasionally. Remove from the flame and mix till it is smooth and creamy. Add in the lowfat milk and honey and mix well. While the filling is still hot, pour it onto the cake spreading it out from the center toward the edges so the cake now appears flat. Chill for 2 hrs before serving.
- If you like, whip the cream till it forms stiff peaks and spoon into a pastry tube. Decorate the top of the cake before serving.
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