| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Chicago | Cakes | 1 | Servings |
INGREDIENTS
| 4 | oz | Semi Sweet Chocolate |
| 1/2 | c | Butter |
| 1/2 | c | Unsweetened Cocoa |
| 3 | lg | Eggs |
| 1/4 | c | Sugar |
| 3 | tb | Liqueur Of Choice (I Like Tia Maria Or Bailey's) |
| 1/2 | c | Whipping Cream |
| 1/2 | lb | Semisweet Chocolate |
INSTRUCTIONS
GLAZE Preheat oven to 325. Butter 8" cake pan with 2" high sides. Line pan bottom with waxed paper. Butter paper. Dust pan with flour and tap out excess. Melt chocolate & butter in microwave. Mix cocoa, eggs & sugar and whisk in chocolate mixture. Add liqueur. Pour batter into pan & bake 35 minutes or until tester comes out clean. Cool cake in pan 1 hour. Turn out cake onto plate; peel off paper. Refrigerate for 2 hours. Meanwhile, bring cream to boil, add chocolate and stir until melted. Pour over cake and spread with spatula to coat sides. This is truly magnificent! Lynn Herrick in Chicago Recipe by: Unknown Posted to Bakery-Shoppe Digest V1 #247 by Martha Sheppard <marthahs@worldnet.att.net> on Sep 18, 1997
A Message from our Provider:
“Jesus believes in you”