| 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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