|Serves||10 to 12|
There are many recipes for flourless chocolate cakes, but this one has a double-chocolatey goodness, combining semisweet chocolate and cocoa, plus a double dose of coffee for an intense, rich taste. The cake looks plain, but wait until you bite into it! It’s dense, moist, and lavish.
|8||oz. semisweet chocolate|
|1||Tbsp. instant coffee powder|
|1||cup unsalted butter or margarine|
|¾||cup unsweetened cocoa powder|
|2||Tbsp. cold coffee|
|~||Confectioners’ sugar, whipped cream, or ice cream, optional|
Culinate’s editor note: You can buy parchment-paper circles in cookware stores. However, if you’re planning on serving the cake directly from the base of the springform pan, without inverting it, you can skip the parchment-paper circle.
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This content is from the book Hip Kosher by Ronnie Fein.
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