|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
1 recipe |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
1 tbsp. instant coffee granules
1 cup boiling water
1-1/2 cups sugar
2-1/2 cups semisweet chocolate chips
1-1/2 cups butter, melted
6 eggs
Shortening or butter
1 tsp. vanilla extract
Glaze:
8 oz. bittersweet chocolate, coarsely chopped
1 cup heavy cream
1-1/2 tbsp. butter
|
Directions:
|
Preheat oven to 225°F. Coat bottom of 9-inch springform pan with shortening or butter. Line pan with wax paper and coat with shortening or butter. Dissolve coffee and sugar in boiling water, add chocolate and melt until smooth, being careful not to overheat. Stir constantly and remove from heat. In bowl, use electric mixer to mix butter, eggs and vanilla. Add chocolate mixture and mix well. Pour into prepared pan. Bake 2-1/2 hours, then cool and remove.
Glaze:
Melt 2/3 of the bittersweet chocolate in a double boiler. Stir over low heat until chocolate melts, add cream and stir well. Remove from heat and stir inremaining chocolate. Cool glaze, and pour over torte.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
