American chocolate cake

Ingredients for 16 servings:

• 160 g dark chocolate coating (the more bitter the better)
• 250 g butter
• 300 ml espresso, strong, cooled
• 60 ml whisky, (alternatively another espresso)
• 400 g sugar
• 250 g flour
• 1 packet of baking powder
• 1 pinch of salt
• 2 m.-sized eggs
• Butter-vanilla flavoring, a few drops
• Fat, for the shape
• Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Chocolate mud cake

Chop the chocolate coating, heat gently(!) with butter, coffee, and whiskey until melted. Transfer to a bowl. Whisk in the sugar and stir until dissolved. Let cool for about 30 minutes. Preheat the oven to 125 degrees Celsius (250 degrees Fahrenheit). Gradually fold in the sifted flour, baking powder, and salt into the chocolate mixture. Whisk the eggs and mix into the melted batter along with the butter and vanilla extract. Pour the batter into a greased 26 cm springform pan and bake at 125 degrees Celsius (250 degrees Fahrenheit) for 80-90 minutes. Let cool slightly and then turn out of the pan. Dust with powdered sugar to serve. The cake is especially delicious when served with fresh fruit (raspberries, blueberries) and semi-whipped Bailey’s cream. Bailey’s cream: Add a little Bailey’s and, if desired, a few pinches of cocoa powder to the melted cream, then whisk.