Yield: 1 servings
250 gram Butter
1 teaspoon Instant coffee granules
1 ½ cup Hot water
200 gram Cooking chocolate
2 cup Castor sugar
1 ½ cup Self raising flour
¼ cup Dutch cocoa
2 Eggs
2 teaspoon Vanilla
1 cup Quality chocolate
1 cup Cream
2 tablespoon Butterscotch schnapps; (or other liquor you
; prefer)
FOR THE TOPPING In a small saucepan, melt the butter, coffee granules and hot water together until smooth then remove from the heat. Add the cooking chocolate and castor sugar and stir thoroughly until the chocolate has dissolved. Sift together the flour and cocoa then add to the liquid chocolate mixture and mix well. Whisk the eggs and vanilla then add to the chocolate mixture. Pour the batter into a well-greased 24cm. springform tin that has been lined with 'Glad Bake' and bake at 150c. for 1 hour. When baked, remove the cake from the oven and allow to cool in the tin for 30 minutes. Meanwhile, make the topping heat the cream until boiling then pour over the chocolate pieces that have been broken up and placed in a heatproof bowl. Allow the cream and chocolate to sit for 10 minutes then gently but thoroughly stir the mixture. Add the schnapps and stir again until smooth. To serve, cut slices of the cake and drizzle the chocolate sauce over. Converted by MC_Buster. Per serving: 2536 Calories (kcal); 271g Total Fat; (95% calories from fat); 19g Protein; 13g Carbohydrate; 1131mg Cholesterol; 2276mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 53 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
