Ingredients
-
-
6
-
6
-
6
-
3
-
1/2
-
1
-
1
-
1 1/2
-
1 1/2
-
-
1 1/4
-
2
-
1
-
5
Directions
Chocolate Brownie Cake (Original Author David Beale), This is a very rich cake with the consistency of a brownie, in a cake It has the old fashioned homemade chocolate icing It is loaded with pecans and chocolate chips One of the best chocolate cakes around , A very rich and delicious cake – used 65% couveture chocolate, unsalted butter and left out the butter flavouring (hard to get in my corner of the world) Served it all by itself and it was eaten in a quick minute! Made for PAC Spring 2009, Fabulous! You’ve done it again! Another incredibly simple, divinely delicious delectation! You’ve got me baking again – I love it This is THE chocolate cake used 80% chocolate & served it with Creme Fraiche w/t castor sugar & a good dash of Kahlua People cried – it was so good I love & trust your recipes- can’t wait to try more TRCB Thank you!
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Steps
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1
Done
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Cake: This Cake Is the Best Mixed by Hand. Preheat Oven to 350*f. Grease 2 9" X 1 1/2" Cakepans + Line Bottoms With Wax Paper. Melt Butter + Chocolate (not Chips) Together. Cool to Luke Warm. in a Bowl Whisk Together For 1 Minute Eggs, Sugar, Salt + Vanilla and Butter Flavoring. Whisk in Butter-Chocolate Mixture. Stir in the Flour + Chocolate Chips. Pour Batter Into Pans + Bake For 30-35 Minute (do not Over Bake. Cake Tester Should not Come Out Clean) Cool on Racks + Remove from Pans as Soon as Cooled. |
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2
Done
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Frosting: Combine Sugar, Coffee + Cream in a Small but Deep, Heavy Sauce Pan. Stirring, Bring to a Boil. Reduce the Heat. + Simmer 6 Min W/O Stirring. Remove from Heat. Add the Chopped Chocolate + Stir Until It Is Melted + Blended. Add Butter + Vanilla. Whisk Well. Chill Until Thickened. Frost + Reserve 1/2 C Frosting. Put Remaining Frosting in Pastry Bag Fitted With Small Start Tip. Pipe Rosettes on Top of Cake. Refrigerate. Bring to Room Temp Before Serving. |
