Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
-- TOPPING --
- 1/4 pound Castor sugar
- 3 tablespoon Coffee liqueur or strong coffee
- 3 1/2 ounce Dark chocolate or milk, broken into pieces
- 1 3/4 ounce Brazil nuts coarsly chopped & toasted
Preparation
Prep Time: 15 mins; Cook Time: 15 mins
1. Sift the flour, cocoa powder, baking powder & a pinch of salt in a large bowl. Whisk the remaining ingredients in a seperate bowl, then stir the liquid ingredients into the dry ingredients until smooth. Pour into a greased 22 cm (9") microwave-safe cake tube.
2. Place the cake in the microwave on top of an inverted microwave-safe pie dish & cook on high for 7 mins. Remove from oven & leave to stand.
3. Topping - Heat the castor sugar & 90ml water in a microwave safe jug on high for 5 mins. Stir in the liqueur or coffee. Drizzle half the syrup over the cake in the tube while it is still slightly warm, then set aside to cool completely.
4. Melt the chocolate in the microwave, stirring every 30 seconds until smooth.
5. Turn the cake out onto a serving plate. Drizzle with the rest of the syrup & then the chocolate. Top w/ brazil nuts & serve.
