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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