| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Holidays |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Cocoa |
| 3/4 |
c |
Strong hot coffee |
| 1 1/2 |
|
Sticks of butter, softened |
| 3/4 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 1/4 |
c |
Flour |
| 1/4 |
c |
Cornstarch |
| 1/2 |
ts |
Baking soda |
| 10 |
|
Squares semi-sweet chocolate |
| 1 |
|
Stick butter |
| 2 |
tb |
Water |
| 10 |
|
Fresh rose leaves, washed and patted dry |
INSTRUCTIONS
Preheat the oven to 350°F. Grease an 8 inch springform pan and line with
wax paper. Mix cocoa and coffee until smooth. Cool. Beat butter and
sugar until light and creamy. Beat in eggs, one at a time. Sift together
flour, cornstarch and baking soda. Fold into egg mixture, alternating wit
the cocoa-coffee mixture. Spoon into the pan and bake 30 to 35 minutes, or
until cooked when tested with a skewer. Cool for 5 minutes, then release
clip. Transfer to a wire rack. Cake may be refrigerated overnight. Chop
and melt semi-sweet chocolate squares, with butter and water. Cool
slightly. Place cake on a wire rack over a plate. Pour chocolate glaze on
top and let it flow down the sides. Melt the other 3 chocolate squares and
brush onto back of leaves. Allow to dry, then peel leaves off chocolate.
Serves 8 Typed in MMFormat by cjhartlin@email.msn.com Source: Holiday Mix
'N Match Meals. Oct. 4/99
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Oct 4, 1999
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