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Categories:
butter sugar egg yolks dark chocolate e.g. espresso strong egg whites stiff rum cointreau optional Creme Fraiche
Viewed: 40 - Published at: 2 years agoIngredients
- 9/16 cup butter very soft
- 1 cup sugar
- 6 egg yolks
- 1 1/2 cups dark chocolate e.g. Valrhona
- 1/2 cup espresso strong
- 6 egg whites stiff
- 1 rum
- 1 cointreau optional
- creme fraiche to serve
Method
- Beat butter until fluffy, add sugar, then egg yolks one by one. Mix for 20 minutes.
- Melt chocolate with espresso in a bain-marie, let cool. Add chocolate to butter mixture, then add rum (and Cointreau).
- Carefully fold in stiff egg whites.
- Pour the mixture into a buttered 28 cm diameter cake pan and bake at 180 °C for 30 minutes.
- Let cake cool, then wrap it tightly in plastic wrap and put it into the fridge for 3 days (this is necessary for the cake to become thoroughly moist, it's worth the wait).
- Take out of the fridge 30 minutes before serving. Sprinkle with powdered sugar and serve with a dollop of creme fraiche.
