Midnight cake

Yield: 8 Servings

Measure Ingredient
½ cup Cocoa
¾ cup Strong hot coffee
1½ \N Sticks of butter, softened
¾ cup Sugar
2 \N Eggs
1¼ cup Flour
¼ cup Cornstarch
½ teaspoon Baking soda
10 \N Squares semi-sweet chocolate
1 \N Stick butter
2 tablespoons Water
10 \N Fresh rose leaves, washed and patted dry

Preheat the oven to 350øF. 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@... Source: Holiday Mix 'N Match Meals. Oct. 4/99

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Oct 4, 1999

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