I always make a double-batch - makes two round´s, 18cm and 20cm.
This one is the 18cm.
3 eggs - ½ dl strong coffee – 250g sugar – 3 teaspoons vanilla – 125g flour – 1 teaspoon baking powder – 2 tablespoons cocoa – 125g butter – 150g dark chocolate
Warm the eggs in a bowl of hot water. Gently warm up butter and chocolate in a casserole. Add coffee. Stir well and set to cool.
Butter up and line the baking tin - fits round 21cm.
Whip eggs and sugar to a fluffy consistence. Sift flour, vanilla, cocoa and baking powder and fold in. Pour/fold in the chocolate.
Pour into baking tin and put in the oven – 175g for aprox. 35minutes – check after 30 min. and add up 10 min. untill its done. Better 10 min. too much rather than too little. This won´t harm the cake!
It gets crisp on top, but nice and moist with an intense taste of chocolate inside.
I usually tip it over an a baking sheet paper to flatten the cake. This also softens the crisp top. After 10-15 minutes i tip it again, this time to flatten back the bottom of the cake.
When torted, it can crack if you´re not careful, but i just push it back together again when i add the filling between layers.
This recipe goes well with:
Chopped walnuts – or other nuts, Brandy-marinated cranberries, or with Chili added. -It can also be served as a brownie with sorbet icecream or whipped cream and fresh berries.
Fillings I use: Strawberry/raspberry mousse and/or different kinds of chocolate ganache.
The cake stays fresh for about 1 week in the fridge. Gets better day by day actually…Freezes well.