Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 250 grams | Unsalted butter; melted |
| 250 grams | Quality dark chocolate; broken into small blocks |
| 200 grams | Castor sugar (granulated) |
| 1 cup | Hot espresso coffee (or one cup of hot water with a couple of spoonfuls of instant coffee dissolved) |
| 200 grams | Self-raising flour |
| 50 grams | Cocoa powder |
| 2 teaspoons | Vanilla essence |
| 2 \N | Eggs |
From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:18 +0200 From: jph@... (John Hulskamp)
Source: "The Sunday Age" in April 1993 Author: a Helen Goh who runs a restaurant called Mortar & Pestle in suburban Melbourne, Australia.
Mix the butter, sugar, chocolate and coffee in a food processor until well blended: the sugar should be dissolved, the chocolate well melted, but it doesn't matter if there are still some solid chocolate pieces. Add the flour, cocoa powder, vanilla and eggs, and process until smooth. Put into a well-greased 25 cm cake tin, and bake in a 190 C oven for about 35 minutes until done.
Serve frugally, it is very rich. If you are serving it as a dessert, its richness is lightened with a rasberry sauce, or a sauce of strawberriess and orange, or even stewed pears, whizzed up. Whatever, it needs something, and it sure isn't icecream. If you are a pro, serve it with an orange and Grand Marnier sorbet.
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