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