Yield: 1 Servings
|400 grams||Dark chocolate|
|1 \N||Container hevy whipping cream|
|1 teaspoon||Instant coffee powder|
|3 tablespoons||Warm water|
|7 \N||Eggs -filling---|
|150 grams||Dark chocolate|
|3 tablespoons||Honey -garnish; (optional)---|
|½ \N||Container heavy whipping cream|
Preheat tyour oven to medium, and lightly butter and flour a cake pan.
Combine the chocolate, butter, cream and sugar in a double boiler. Mix occasionally until well-blended, smooth and creamy. Dissolve the coffee powder in the water, and add the coffee and the vanilla to to chocolate mixture. Mix and then let the mixture cool somewhat.
Whip the eggs until they are light and airy. Gradually, while still mixing, add the chocolate mixture and stir until well-blended.
Pour the batter into a 24-26 cm. springform pan and bake in the center of the oven for approximately 40 minutes. If the top of the cake browns too quickly cover it lightly with aluminum foil. Check whether it is done by inserting a toothpick into the center of the cake. The cake is ready when the toothpick emerges clean.
Cool the cake in the refrigerator for at least 6 hours. The center will fall and the cake will appear concave. Carefully remove the cake from the pan and place on a serving dish.
For the filling, melt the chocolate and the butter in a double boiler, mixing occasionally. Remove from the flame and mix until it is smooth and creamy. Add the milk and honey and mix well. While the filling is still warm, pour it onto the cake spreading it out from the center toward the edges so the cake now appears flat. Refrigerate for 2 hours before serving.
If desired, whip the cream until it forms stiff peaks and spoon into a pastry tube. Decorate the top of the cake before serving.
Recipe by: Ugot Bekef
Posted to FOODWINE Digest by Mirjam Dorn <dorn@...> on Feb 20, 1998