Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    Deep Chocolate Cake With Rosewater Cream


    Source of Recipe


    Elaine

    List of Ingredients




    Deep Chocolate Cake With Rosewater Cream

    1 3/4 Cups coffee -- strong
    1/4 Cup bourbon
    5 Oz unsweetened chocolate
    8 Oz butter
    2 Cups flour
    1 Tsp baking soda
    1 Pinch salt
    2 Cups sugar
    2 eggs
    1 Tsp vanilla
    1/3 Cup cocoa powder
    2 Cups heavy cream
    2 Tsp Rosewater

    Recipe



    Preheat oven to 275. Put coffee, bourbon, chocolate and butter in bowl over simmering water. Let chocolate melt, stirring to keep smooth. Sift flour, soda and salt into another bowl. When chocolate is melted, scrape into bowl of mixer. At low speed add the sugar, little by little, until dissolved. Add sifted flour mixture, bit by bit, to make a batter. Beat in eggs and vanilla til smooth. Butter a bundt or tube pan and dust with cocoa powder. Pour in batter. Bake for 1 1/2 hours, or until cake just shrinks from sides of pan. Do not overbake. Cool completely on a rack before turning out. Dust with more cocoa powder. For service, whip cream, flavor with Rosewater. Serve cake slice with cream, garnish with berries and mint sprig. You can also sift a little powdered sugar over the cake. This cake keeps very well. Wrap tightly in plastic wrap, keep at room temperature for up to 3 days.


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |