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Ingredients
- 250 gm butter
- 1 tsp instant coffee granules
- 1 1/2 c. warm water
- 200 gm cooking chocolate
- 2 c. castor sugar
- 1 1/2 c. self raising flour
- 1/4 c. Dutch cocoa
- 2 x Large eggs
- 2 tsp vanilla
- 1 c. quality chocolate
- 1 c. cream
- 2 Tbsp. butterscotch schnapps, (or possibly other liquor you prefer)
Directions
- In a small saucepan, heat the butter, coffee granules and warm water together till smooth then remove from the heat.
- Add in the cooking chocolate and castor sugar and stir thoroughly till the chocolate has dissolved.
- Sift together the flour and cocoa then add in to the liquid chocolate mix and mix well.
- Whisk the Large eggs and vanilla then add in to the chocolate mix.
- Pour the batter into a well-greased 24cm. springform tin which has been lined with 'Glad Bake' and bake at 150c. for 1 hour. When baked, remove the cake from the oven and allow to cold in the tin for 30 min.
- Meanwhile, make the topping heat the cream till boiling then pour over the chocolate pcs which have been broken up and placed in a heatproof bowl.
- Allow the cream and chocolate to sit for 10 min then gently but thoroughly stir the mix. Add in the schnapps and stir again till smooth.
- To serve, cut slices of the cake and drizzle the chocolate sauce over.
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