Yield: 10 Servings
|2 cups||Unsalted butter|
|¾ cup||Strong hot coffee|
|¼ cup||Irish cream liquor|
|16 ounces||Semi-sweet dark chocolate|
|6 \N||Eggs; room temp|
|6 \N||Egg yolks; room temp|
1. Position rack in centre of oven and preheat to 325F. Generously butter 8" springform pan and line bottom with parchment or waxed paper. Butter and flour the paper.
2. Melt butter with sugar, coffee and liquor in heavy 3-quart saucepan over med-low heat, stirring until sugar dissolves. Add chocolate and stir until smooth. Remove from heat.
3. With electric mixer, whisk eggs and yolks in a large bowl until triple in volume and form ribbons when lifted. Whisk into chocolate mixture. Pour batter into prepared pan. Place pan on heavy baking sheet. Bake until edges puff and crack slightly, but centre is not completely set (about 1 hr). Do not overbake (cake will set as it cools). Transfer to rack and cool. Cover and refrigerate overnight.
4. Run small sharp knife around cake pan sides to loosen. Carefully release sides. Place on platter and serve in small portions.
Recommended: Bailey's Irish Cream and a cup of coffee Tia Maria and a cup of coffee
Contributor: Food&Drink (LCBO) Recipe by: Lucy Waverman Posted to recipelu-digest by Cathleen <catht@...> on Feb 04, 1998