What could be better than a bittersweet chocolate cake served alongside a cup of delicious coffee? How about a delicious combination of the two? Add Red Diamond Estate® Gourmet Reserve to your bittersweet chocolate cake mix for a mouthwatering offering that will stand out on any dessert tray.
1 lb unsalted butter
1 lb high-quality bittersweet chocolate, chopped
1 cup coffee, brewed and strong (Red Diamond Estate®)
8 eggs, large
1 cup sugar
1 Tbsp vanilla
1Butter sides and bottom of 10” springform pan, and set aside.
2In heavy pot, combine butter, chocolate and coffee, and melt very slowly over low heat.
3Turn heat off when chocolate is almost completely melted, and stir occasionally until smooth.
4Remove from heat, and let cool for 15 minutes or longer. (The chocolate should be barely warm…not hot to the touch.)
5In medium mixing bowl; whisk together eggs, sugar and vanilla until frothy.
6Gently whisk egg mixture into melted chocolate until combined.
7Pour mixture into prepared pan.
8Bake for 1 hour. Cool on wire rack. It will puff up and then fall when cooling.
9When it reaches room temperature, remove side of pan, cover with plastic wrap, and refrigerate overnight.