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Chocolate Cake with Espresso Glaze
- Butter: 4 tbsp unsalted.
- Dark Chocolate: 250 grams or 8 ounces.
- Powdered Sugar: 2 cups
- Salt: ½ Tsp.
- Eggs: 8
- Vanilla Extract: 2 Tbsp.
- Instant Espresso Powder: 4 Tbsp.
- Dark Chocolate: 125 grams or 4 ounces.
- Unsalted Butter: 2 Tbsp.
- Cream: ½ cup.
- Vanilla Extract: 3 Tsp.
- Powdered Sugar: ½ cup.
- Salt: ½ Cup.
- Instant espresso Powder: 2 Tbsp.
- Break the eggs and separate the yolk and the white and keep aside.
- Chop all the pieces of dark chocolate in to small pieces.
Make the cake:
- Pre heat the oven to 350 F.
- Take a 12 inch oven proof dish and grease its bottom.
- Now in a double boiler melt chocolate and butter.
- Now in a bowl take egg yolks and half of the sugar.
- Beat them till they are creamy.
- Add espresso and salt in it and beat for a minute.
- Add chocolate butter mixture along with vanilla extract in this and beat again for a minute.
- Now pour this batter in to the 12 inch pan whose bottom has been greased.
- Put the pan in over and bake for 45 minutes.
- Let it cool in the pan.
- When the cake is cooled, take out the cake very carefully.
Make the glaze:
- Take a bowl and pour chocolate, butter and vanilla extract.
- Now in a separate pan put all other remaining ingredients and put it on high heat.
- Bring this to boil and pour on the chocolate mixture in the bow,
- Hot glaze is ready, serve with cake.
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