Using ingredient brewed espresso
Chocolate Decadence Cake
- 10 diameter springform with (pan)
- 6 eggs
- 2 high sides
- 3/8 brewed espresso (freshly)
- 220 gr dark brown sugar
- 170 gr bittersweet chocolate
- 130 gr butter (unsalted)
- 100 gr sugar
- 65 gr all purpose flour
- 60 gr unsweetened chocolate (chopped)
Chocolate Rum Cake
- 8 cake pans
- 1 cake layer on (plate)
- 400 gr maple syrup
- 300 gr extra-firm silken tofu
- 250 gr pureed firm silken tofu
- 180 gr brewed espresso
- 170 gr semisweet chocolate melted preheat oven
- 160 gr wheat pastry flour (whole)
- 100 gr rum
- 85 gr cocoa
Elizabeth David's Flourless Chocolate Cake
- 3 eggs
- 1 brewed espresso
- 130 gr bittersweet
- 100 gr sugar
- 60 gr almonds (ground)
- 28 gr butter
- 5 gr brandy
- 4 gr vanilla
