Chocolate Espresso Cake
Chocolate Espresso Cake is an moderately easy dinner. Made with 2 (12 oz.) pkg. chocolate chips, 4 oz. unsweetened chocolate, 1 c. sugar, 8 eggs and 1 c. liquid espresso, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Melt chocolate and butter together slowly; add sugar and coffee.
Melts.
Beat eggs well, separately. Mix into chocolate mixture and pour into pan.
Line a 9-inch spring-form aluminum foil; butter and flour the foil, then pour out excess flour.
Bake at 325Β° for 1 hour and 10 minutes to 1 hour and 20 minutes. (You want the crust like a brownie.) When middle is firm like the side, take out of oven. Refrigerate.
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