1 Cup Espresso or strong coffee
1 Pound Semi- Sweet Chocolate chopped
2 cups Sugar
2 cups un-salted butter
8 large eggs
1 ½ cups whipping cream
¼ cup icing sugar
½ tsp vanilla
The hard part about this cake is waiting for it to set. Overnight is best, but before the cake cools completely press down the edges that have bulged up around the sides of the pan. Remove tin foil and put on a cake plate after cooling. Cut into 14- 18 pieces with a hot knife, Whip the cream add the sugar and vanilla, Either cover cake before cutting or place on individual pieces, this cake also is really good with a raspberry coulis. Enjoy!
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