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Mocha Brownie Cake is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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Batter
1 cup (2 sticks) unsalted butter
4 - 1 ounce squares unsweetened chocolate
4 eggs
2 cups sugar
1 cup sifted all purpose flour
1/2 cup chopped walnuts
Pinch of salt
Icing
1 1/2 cups whipping cream
1/3 cup firmly packed brown sugar
1 tablespoon instant coffee powder
Garnish
2 - 1 ounce squares semisweet chocolate (shaved)
Preheat the oven to 350 degrees. Butter generously two 9 inch diameter cake pans with 2 inch high sides. Melt 1 cup butter and unsweetened chocolate in a double boiler over simmering water. Cool. Using an electric mixer, beat the eggs until frothy, about 3 minutes. Carefully stir in cooled chocolate mixture, fold in flour, salt, and nuts; do not over-mix. Pour into prepared pans. Bake until tester inserted in the center comes out clean; about 20 to 25 minutes. Do not over-bake. Cool in pans for about 5 minutes. Turn out onto rack to cool. Do not cut.
Boil brown sugar, instant coffee, and cream to 212 degrees Fahrenheit using a Candy Thermometer. Stream over the top of cooled brownie cake, let cool thoroughly.
Garnish with Chocolate Shavings, cut, and serve.
Serves 12 to 15.
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