Mr. Food's Chocolate Cake
April 5, 2009 -- Makes 12 to 16 servings
2 cups (12 ounces) semisweet chocolate chips
1/2 cup (1 stick) butter plus extra for coating
1/4 cup sugar
1/4 cup water
1 teaspoon instant coffee granules
3 eggs
Whipped cream for topping
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1. Preheat the oven to 425°F. Butter the bottom and sides of a 9-inch pie plate. Place a 12-inch square sheet of waxed paper in the plate and butter the waxed paper.
Mr. Food gives fans quick and easy recipes and tips for everyone from the novice to the experienced cook.
By Mr. Food
April 5, 2009 -- Makes 12 to 16 servings
2 cups (12 ounces) semisweet chocolate chips
1/2 cup (1 stick) butter plus extra for coating
1/4 cup sugar
1/4 cup water
1 teaspoon instant coffee granules
3 eggs
Whipped cream for topping
--------------------------------------------------------------------------------
1. Preheat the oven to 425°F. Butter the bottom and sides of a 9-inch pie plate. Place a 12-inch square sheet of waxed paper in the plate and butter the waxed paper.
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2. In a medium saucepan, combine the chocolate chips, 1/2 cup butter, the sugar, water, and coffee granules; heat over medium heat for 2 to 3 minutes, until the chocolate and butter are melted, stirring constantly. Remove from the heat and stir in the eggs one at a time until the mixture is smooth.
3. Pour the mixture into the waxed-paper-lined pie plate and bake for 10 minutes. The cake will not be completely set in the middle. Cool, cover loosely, then chill for 6 to 8 hours, or overnight.
4. When ready to serve, remove the cake from the refrigerator and allow to sit for 10 minutes. Invert the cake onto a large flat serving dish and remove the waxed paper. Top with dollops of whipped cream just before serving.
2 cups (12 ounces) semisweet chocolate chips
1/2 cup (1 stick) butter plus extra for coating
1/4 cup sugar
1/4 cup water
1 teaspoon instant coffee granules
3 eggs
Whipped cream for topping
--------------------------------------------------------------------------------
1. Preheat the oven to 425°F. Butter the bottom and sides of a 9-inch pie plate. Place a 12-inch square sheet of waxed paper in the plate and butter the waxed paper.
Mr. Food gives fans quick and easy recipes and tips for everyone from the novice to the experienced cook.
By Mr. Food
April 5, 2009 -- Makes 12 to 16 servings
2 cups (12 ounces) semisweet chocolate chips
1/2 cup (1 stick) butter plus extra for coating
1/4 cup sugar
1/4 cup water
1 teaspoon instant coffee granules
3 eggs
Whipped cream for topping
--------------------------------------------------------------------------------
1. Preheat the oven to 425°F. Butter the bottom and sides of a 9-inch pie plate. Place a 12-inch square sheet of waxed paper in the plate and butter the waxed paper.
Story continues below
Advertisement
2. In a medium saucepan, combine the chocolate chips, 1/2 cup butter, the sugar, water, and coffee granules; heat over medium heat for 2 to 3 minutes, until the chocolate and butter are melted, stirring constantly. Remove from the heat and stir in the eggs one at a time until the mixture is smooth.
3. Pour the mixture into the waxed-paper-lined pie plate and bake for 10 minutes. The cake will not be completely set in the middle. Cool, cover loosely, then chill for 6 to 8 hours, or overnight.
4. When ready to serve, remove the cake from the refrigerator and allow to sit for 10 minutes. Invert the cake onto a large flat serving dish and remove the waxed paper. Top with dollops of whipped cream just before serving.
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