Brandied chocolate cake
Ingredients
7
Steps
4
Serves
8–10
Cook Time
45-50 Min
Ingredients
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Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 20cm/8in round springform cake tin.
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Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir in the coffee and put aside until cooled.
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Beat the eggs, gradually beat in the sugar and continue beating until soft and creamy. Fold in the flour alternately with the cooled chocolate mixture.
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Pour the mixture into the prepared tin, and bake in the oven for 30–35 minutes. Leave in the tin to cool for 10 minutes before turning out onto a wire rack. While the cake is still warm, sprinkle the brandy over, then chill overnight. Serve with whipped cream or ice cream.