- 300g dark chocolate, chopped
- 250g butter, chopped
- 4 teasps instant coffee powder
- 3/4 cup water
- 3/4 cup firmly packed brown sugar
- 3/4 cup plain flour
- 1/4 cup self raising flour
- 1/4 cup cocoa powder
- 2 eggs lightly beaten
- 1/4 cup Kahlua or Tia Maria
Grease deep 22cm round pan, line base and side with baking paper
Combine chocolate, butter, coffee powder, water and sugar in medium saucepan; stir over low heat until chocolate is melted. Sift flours and cocoa powder into large bowl; whisk in the chocolate mixture, eggs and liquer. Pour mixture into prepared pan. Bake in moderately slow oven for 1 and 1/4 hours. Cool cake in pan; cover, refrigerate overnight. Remove cake from pan.
When I'm ready to serve, I place a lacy paper doyley on top and dust with icing sugar to get a nice pattern, then serve with whipped cream and fresh strawberries.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.