Recipe - Sinful Chocolate Cake

400 g Dark chocolate
400 g Butter
1 Container hevy whipping
cream
1 cup Sugar
1 teaspoon Instant coffee powder
3 tablespoon Warm water
1 teaspoon Vanilla
7 Eggs
filling
150 g Dark chocolate
50 g Butter
3 tablespoon Milk
3 tablespoon Honey
garnish; (optional)
One half Container heavy whipping
cream

Preheat tyour oven to medium, and lightly butter and flour a cake pan.

Combine the chocolate, butter, cream and sugar in a double boiler. Mix
occasionally until wellblended, smooth and creamy. Dissolve the coffee
powder in the water, and add the coffee and the vanilla to to chocolate
mixture. Mix and then let the mixture cool somewhat.

Whip the eggs until they are light and airy. Gradually, while still mixing,
add the chocolate mixture and stir until wellblended.

Pour the batter into a 2426 cm. springform pan and bake in the center of
the oven for approximately 40 minutes. If the top of the cake browns too
quickly cover it lightly with aluminum foil. Check whether it is done by
inserting a toothpick into the center of the cake. The cake is ready when
the toothpick emerges clean.

Cool the cake in the refrigerator for at least 6 hours. The center will
fall and the cake will appear concave. Carefully remove the cake from the
pan and place on a serving dish.

For the filling, melt the chocolate and the butter in a double boiler,
mixing occasionally. Remove from the flame and mix until it is smooth and
creamy. Add the milk and honey and mix well. While the filling is still
warm, pour it onto the cake spreading it out from the center toward the
edges so the cake now appears flat. Refrigerate for 2 hours before serving.

If desired, whip the cream until it forms stiff peaks and spoon into a
pastry tube. Decorate the top of the cake before serving.

Recipe by: Ugot Bekef

Posted to FOODWINE Digest by Mirjam Dorn dorn@AVODA.JCT.AC.IL on Feb 20,
1998