250 g Butter
1 ts Instant coffee granules
1 1/2 c Hot water
200 g Cooking chocolate
2 c Castor sugar
1 1/2 c Self raising flour
1/4 c Dutch cocoa
2 Eggs
2 ts Vanilla
FOR THE TOPPING
1 c Quality chocolate
1 c Cream
2 tb Butterscotch schnapps; (or
-other liquor you
; prefer)
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.
Yields
1 servings