| Prep Time | 15 min |
| Cook Time | 45 min |
| Passive Time | 4 hrs chilling |
| Servings |
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Ingredients
- 220 g White Sugar 1 cup
- 250 g Butter
- 1 cup Water
- 1 teaspoon Instant Coffee
- 500 g Dark Cooking Chocolate
- 8 Eggs
- 125 ml Thickened Cream (1/2 cup)
- 1 tablespoon Icing Sugar
Ingredients
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Instructions
- Preheat oven to 180° C.
- Grease one 22 cm spring-form pan.
- Heat white sugar, butter, water, coffee and chocolate in a saucepan over low heat stirring constantly until chocolate is melted and mixture is smooth.
- Remove from heat.
- Beat in the eggs and pour into the prepared pan.
- Batter is very thin.
- If side and bottom of pan do not fit tightly then line the pan with foil.
- Bake at 180° C until a wooden skewer inserted in centre comes out clean, about 45 to 50 minutes.
- Cool completely then remove sides of pan.
- Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours.
- Remove plastic wrap.
- Whisk the cream and icing sugar in a chilled bowl until stiff.
- Garnish top of cake with whipped cream and if desired whole almonds.
- Refrigerate any remaining cake.
Recipe Notes
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