The flavour of this decidedly adult indulgence will linger throughout your romantic evening. The recipe can be doubled to fit a 9-inch (2.5 L) springform pan.
- Portion size 4 servings
- 4 oz semisweet chocolate coarsely chopped
- 1/4 cup butter cut in pieces
- 2 tablespoons coffee liqueur
- 1 1/2 teaspoon instant coffee granules
- 1/4 cup packed brown sugar
- 2 eggs separated
- 1/3 cup all-purpose flour
- 1 pinch salt
- 1 pinch cream of tartar
- 2 tablespoons granulated sugar
- 2 milk chocolate covered toffee bars (each 39 g), finely chopped
- 2 tablespoons whipping cream
- 1 tablespoon coffee liqueur
- 1 teaspoon instant coffee granules
- 2 oz semisweet chocolate coarsely chopped
In saucepan, heat chocolate, butter, liqueur and coffee granules over medium-low heat, stirring constantly, until smooth. Remove from heat; whisk in brown sugar until dissolved. Whisk in egg yolks one at a time, beating well after each addition. Whisk in flour in three additions; let cool for 5 minutes.
In bowl and using electric mixer, beat egg whites, salt and cream of tartar until soft peaks form; gradually add sugar, beating until stiff peaks form. Whisk one-third of the egg whites into chocolate batter; fold in remaining egg whites. Gently fold in half of the chopped chocolate bars.
Pour into well-greased 5-inch (750 mL) round cake pan. Run knife through batter to remove air bubbles. Bake in 350°F (180°C) oven for 35 minutes or until top is firm to the touch and crust has formed. Let cool on rack for 10 minutes. Remove from pan and let cool completely.
Chocolate Glaze: In small saucepan over medium-high heat, bring cream, liqueur and coffee granules to boil. Immediately stir in chocolate; remove from heat and whisk until smooth. Let cool to room temperature. Pour over cake, letting some drip down sides. Garnish with remaining chocolate bar. Refrigerate for at least l hour or until glaze is set before serving. (Cake can be covered and refrigerated for up to 5 days or frozen for up to 1 week.)