125 gm. Butter
250 gm. Dark Cooking chocolate
120 gm. Brown Sugar
8 eggs (lightly beaten)
80 ml. milk
1 Tbsp. of Instant coffee powder dissolved in 1 Tbsp. of hot water
1 tsp. coffee paste
Sieved Together:230 gm. cake flour
60 gm. cocoa powder
1 tsp. Bicarbonae of soda
1/8 tsp. of salt
100 gm. Ground Almonds
100 gm. Chopped Walnuts (Toasted)
80 gm. Chocolate Buttons or chopped chocolate or chocolate chips
Chocolate Ganache:
200 ml. Whipping Cream
450 gm. chopped cooking chocolate
30 gm. Butter
Method:
(1) Double-boil or microwave butter and chopped chocolate in a bowl. Remove from heat and stir in sugar till sugar dissolves. Add in coffee mixture, coffee paste and stir till well combined.
(2) Add in beaten eggs one at a time till evenly mixed.
(3) Fold in sifted flour mixture, ground almonds and chopped walnuts.
(4) Pour half of the batter into a 9" square tin and then randomly throw chocolate buttons on top of the batter. Pour the balance chocolate batter on top.
(5) Bake at 175C for about 45 to 50 mins. Cool cake completely.
(6) To prepare Ganache: Double boil all the ingredients together till all are well combined.
(7) Pour ganache on top of cooled cake and decorate as desired. Cut into small pieces and serve with a dollop of ice-cream.
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