RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 250g Lurpak unsalted butter
  • 4 tablespoons cocoa powder
  • 2 cups caster sugar
  • 1 cup hot water
  • 1 ½ cups plain flour
  • ¼ cup self raising flour
  • 2 Coles eggs, slightly beaten
  • 1 tablespoon instant coffee
  • 1/3 cup whiskey
  • 1 pinch of salt
  • Icing sugar for dusting
  • Coles Double cream for serving

 

METHOD:

  • Pre heat oven to 165 degrees C. Combine butter, chocolate, sugar, water, coffee and whisky in a medium saucepan. Place onto a medium heat, stirring until completely melted and smooth. Cool before sifting in the flours, then sir through eggs until well combined.
  • Grease and line a springform cake tin. Pour in the cake batter and bake for 1 ¼ hours, or until a skewer inserted into the middle of the cake comes out clean.
  • Cool slightly before serving with icing sugar and cream.

Our friends at Wine Selectors recommend pairing this dish with a Liquor Muscat

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