Friday, April 12, 2013

Flourless Chocolate Espresso Cake

Flourless Chocolate Espresso Cake

Serves: 8

1 LB Semi sweet chocolate
1 LB Butter
6 OZ Water
2 OZ  cognac or brandy
1 TBL Espresso powder
1 C Sugar
8  Eggs

1. Melt butter and chocolate in double boiler.  Then stir in espresso powder.
2. Beat eggs. Mix sugar and eggs together then stir Tequila and water.
3. Slowly stir in chocolate mixture.  Pour batter in an oiled 9 inch baking pan.
4. Bake at 335 degrees for 1 hour in a warm water bath.
5. Allow to cool before serving.

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