| 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”