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Рецепт Deep Chocolate Cake With Rosewater Cream
by Global Cookbook

Deep Chocolate Cake With Rosewater Cream
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  Порций: 12

Ингредиенты

  • 1 3/4 c. Coffee, strong
  • 1/4 c. Bourbon
  • 5 ounce Unsweetened chocolate
  • 8 ounce Butter
  • 2 c. Flour
  • 1 tsp Baking soda
  • 1 pch Salt
  • 2 c. Sugar
  • 2 x Large eggs
  • 1 tsp Vanilla
  • 1/3 c. Cocoa pwdr
  • 2 c. Heavy cream
  • 2 tsp Rosewater

Инструкции

  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