Yield: 1 Servings
|2 tablespoons||Warm water|
|1 tablespoon||Instant coffee crstals|
|1½ cup||All purpose flour|
|¾ cup||Unsweetened cocoa powder|
|1½ teaspoon||Baking powder|
|¾ cup||(1 1/2 sticks) unsalted butter; room temp.|
|3 larges||Eggs; room temp.|
|⅔ cup||Sour cream|
|1 teaspoon||Vanilla extract|
|4||Milk (3.52 oz) chocolate Toblerone bars; cut into 1/2 inch pieces|
Bon Appetit:"Too Busy to Cook" by Wendy Remer Preheat oven to 325 degress. Butter a 9 inch springform pan; dust with flour. Stir 2 T water and coffee in a small bowl until coffee dissolves; set aside. Sift cocoa, baking powder, flour and salt into a medium bowl.
Beat butter in a large bowl with electric mixer until fluffy. Gradually add sugar, beating until well blended. Beat in eggs, one at a time. Add coffee mixture, sour cream and vanilla and beat to blend. Stir in flour mixture.
Fold in half of chocolate pieces. Transfer batter to prepared pan. Bake cake until tester inserted in center comes out clean, about 1 hour and 10 mins. Transfer cake to rack; sprinkle remaining chocolate pieces over hot cake. Cool 10 mins. Cut around cake; release pan sides. Cool cake completely. Sift powdered sugar over cake. Cut into wedges and serve.
Posted to KitMailbox Digest by ehgf@... (Ellen / Gormay) on Dec 24, 1997