Moist, chewy and simply delicious!
8-10 portions
4 Egg
3 Cups Sugar
2 Sticks of Melted Unsalted Butter
1 1/2 Cup All Purpose Flour
8 Tbsp Cocoa Powder
1/4 Cup Espresso Coffee or Strong Coffee
1 Dash Salt
1. Turn oven to 375º F
2. Whisk egg and sugar fluffy
3. Add melted butter and coffee
4. Sift in flour, salt and cocoa powder
5. Fold mix with spatula until even but still fluffy
6. Pour into a greased cake pan with releasable sides
7. Bake for 30-40 minutes until the cake lets go of the sides but still is sticky inside.
Serve with a scoop of vanilla bean ice cream, topped with whipped cream.
Enjoy with a glass of late harvest zinfandel or a light fruity port.
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