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Black Chocolate Espresso Cake with Bittersweet Glaze

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2342 posts
Joined: Dec 14, 2005


Posted to Thread #36 at 11:30 am on Jan 3, 2006


This cake freezes beautifully. I usually make 3 smaller cakes......1 to use and 2 to freeze.

Source: Chef De Cuisine

1 1/2 cup butter, in small pieces
8 oz unsweetened chocolate
2 1/3 cups strong, freshly brewed, dark-roast coffee, cooled to room temperature
3 cups granulated sugar
3 tbsp. Kahlua or other coffee-flavoured liqueur
3 tbsp brandy
2 tsp pure vanilla extract
3 large eggs, lightly beaten
2 1/2 cups all purpose flour
1/2 cup cake and pastry flour, not self-rising
1 1/2 tsp baking soda
1/2 tsp salt


10 oz bittersweet or semi-sweet choclolate, chopped
7 tbsp (3 1/2 oz) unsalted butter, in small pieces
Additional unsalted butter, at room temperature for greasing the pan
12 to 16 chocolate covered espresso beans for garnish
Lightly sweetened whipped cream, optional

Preheat oven to 325˚F. Grease a 10 inch springform pan, line with a circle of parchment paper , and lightly grease the paper. Combine the butter, chocolate, and coffee in the top of a double boiler. Stir until melted. Place sugar in bowl. Pour chocolate mixture over sugar. Stir till dissolved. Cool 10 minutes.

With a wire whisk add the Kahlua, brandy, and vanilla extract to cooled chocolate mixture and blend well. Blend in the lightly beaten eggs, making sure they are thoroughly incorporated. The batter will be thin.

Sift the flours, baking soda and salt together. Add dry ingredients to the chocolate mixture in two additions, scraping down the sides of the bowl several times. Beat on medium speed for one minute. The batter may have little lumps, but they won't affect the finished cake.

Place the prepared pan on a baking sheet to catch any leaks, and pour the batter into the pan. Bake in the middle of the oven for 1 3/4 hours to 2 hours rotating the pan several times during that time to ensure even baking. A crust will form on the top of the cake and may crack. Test for doneness. Remove the cake from the oven when done and cool completely in the pan set on a rack. (The cake may be kept in the pan at
room temperature, covered tightly with plastic wrap for 2 days.)

To prepare the glaze, combine the chopped chocolate and butter in a double boiler. Stir frequently until melted, then remove from heat and cool slightly, stirring occasionally. Run a thin knife around the cake, and loosen and remove the sides of the pan. Using a long bladed serrated knife, carefully even off the top of the cake, slicing off any domed or uneven part of the crust. Place a dab of the chocolate glaze on a 10 inch cardboard cake circle or cake plate, and invert the cake onto the board. Remove the pan bottom and the parchment paper. Brush any crumbs from the cake, and pour the warm glaze onto the centre. Using a metal spatula or palette knife, coax the glaze to the edges of the cake and over the sides; quickly spread the overflow evenly onto the sides. Garnish with chocolate covered espresso beans, placing one for each piece around the perimeter of the cake. Set the glaze an hour or so, then serve with lightly sweetened whipped cream, if desired. Serves 12 to 16.

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