For cake:
1/3 cup water
1/3 cup sugar
1/2 cup unsalted butter cut into pieces
12oz semisweet or bittersweet chocolate chopped coarse
6 large eggs
1/3 cup strong brewed coffee(may be replaced with fruit liquer or orange juice)
2 tbsp dark rum
1/2 tsp cinnamon
For cream: 1 cup well chiled cream
2 tbsp sugar
1 tsp cinnamon
Preheat oven to 325 F. Butter an 8 in cake pan and lie bottom with parchment paper. In a saucepan simmer water and sugar, stirring occasionally. Add butter and stir until melted. Remove from heat and add chocolate, swirl to submerge. Let stand 3 minutes and whisk until smooth. In a large bowl whisk together eggs, coffee, rum, and cinnamon. Add choc mixture whisking until well combined and pour into cakepan. Put pan in a larger pan filled with water, so the small pan is 1/2 covered. Bake cake in middle of oven 45 min or until firm. Cool cake completely in cake pan on a rack. Run a knife around the edge of cake to loosen and put pan on hot stowe burner for 3-4 sec. Invert cake and remove parchment or foil. Bring to room temp.
In a bowl with a mixer beat cream with sugar and cinnamon until it just holds stiff peaks. Just before serving spread cream over top of cake or spoon onto plate along with individual pieces.
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