| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Unsweetened chocolate |
| 1 |
c |
Unsalted butter |
| 5 |
lg |
Eggs |
| 1 |
tb |
Vanilla |
| 1 |
ts |
Almond extract |
| 1/4 |
ts |
Salt |
| 2 1/2 |
ts |
Instant espresso or other instant coffee powder |
| 3 3/4 |
c |
Granulated sugar |
| 1 2/3 |
c |
Sifted flour |
| 8 |
oz |
Walnut halves (which I omit) |
INSTRUCTIONS
Line a 13x9x2" pan with foil. Grease. Melt chocolate with butter in top of
double boiler over hot water and medium heat. Beat eggs, extracts, salt,
coffee, and sugar for 10 minutes at high speed. At low speed, beat in
chocolate until just mixed. Add flour; beat just until mixed. Stir in nuts,
if you are using them. Bake at 425 degrees for 35 minutes, reversing pan
from back to front after 15 minutes. When done, cake will have a thick,
crisp crust but a pick inserted in the center will come out wet and covered
with chocolate. Do not bake any longer. Let stand at room temperature until
cool. cover with a rack and invert. Turn right side up. let stand overnight
(or refrigerate), then cut. Wipe knife blade after each cut.
Posted to FOODWINE Digest 26 Jun 97 by Judy Moreth <VWMOREJ@VW.CC.VA.US> on
Jun 27, 1997
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