Coffee liqueur mixed with instant coffee packs a double-coffee punch. Use decaffeinated if desired.
- Portion size 25 servings
- Credits : Canadian Living Magazine: June 2007
- 3 oz bittersweet chocolate chopped
- 1 oz unsweetened chocolate chopped
- 1/2 cup butter
- 2 tablespoons instant coffee granules
- 2 tablespoons coffee liqueur
- 2 tablespoons brewed coffee
- 2 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 2/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
MethodIn heatproof bowl over saucepan of hot (not boiling) water, melt together bittersweet and unsweetened chocolates and butter, stirring occasionally. Let cool for 5 minutes.
In small bowl, dissolve coffee granules in liqueur; set aside.
In large bowl, beat eggs with sugar until pale and thickened; stir in vanilla and coffee mixture. Pour chocolate mixture over top. Sift flour with salt over chocolate mixture; fold in just until blended. Stir in chocolate chips. Scrape into 9-inch (2.5 L) parchment paper-lined metal cake pan.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 30 minutes. Let cool in pan on rack. Cut into 25 pieces. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)
Nutritional facts Per piece: about
- Sodium 55 mg
- Protein 1 g
- Calories 129.0
- Total fat 7 g
- Cholesterol 25 mg
- Saturated fat 4 g
- Total carbohydrate 16 g
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0