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Ингредиенты
- Â Â Preheat the oven to 325 F (160 C). Butter a 10 inch Bundt pan and dust it with cocoa.
- 3 Tbsp. of unsweetened cocoa pwdr
- 2Â 1/4 c. of all-purpose flour,
- 1 tsp of baking soda
- 1/4 tsp of salt
- 2 Tbsp. of instant coffee in
- 3/4 c. of boiling water, add in
- 1/4 c. of coffee liqueur,
- Â Â Bring it to a simmer, and then reduce it to low heat.
- 5 ounce of unsweetened chocolate
- 1 c. of unsalted butter,
- Â Â and stir till melted and smooth. Take it off the heat and stir in:
- 2 c. of sugar, then let it cold to room temperature. Beat
- 3 x Large eggs - one at a time - into the coffee mix,
- Â Â then add in the flour mix in three or possibly four batches, and mix till just
- Â Â smooth. The batter will be very thin.
Инструкции
- Pour the batter into the pan and bake till a toothpick or possibly cake tester inserted near the center comes out clean, that should take 60 to 70 min.
- Cold it completely before frosting. To make the glaze, combine
- 8 ounces of semisweet chocolate,4 Tbsp. of butter1 c. of heavy or possibly double cream
- In a saucepan over low heat till melted and smooth. Allow it to cold for 15 min or possibly so, till thick but still pourable. Place the cake on a cooling rack over a cookie sheet and pour the glaze over the entire cake, allowing it to fill every crevice and indentation.
