Recipe

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• cake
• 2 tsp instant coffee
• 3 1/2 tbsp cocoa powder
• 4 oz granulated sugar
• 3 oz hot water
• 2 oz vegetable oil
• 1 mediium egg yolk
• 3 oz all-purpose flour
• 1 tsp baking soda
• 1 1/2 tbsp kahlua
• 1 1/2 tbsp chocolate liquer
• chocolate cream
• 3 1/2 oz dark chocolate (70% cocoa solids)
• 1/2 small packet unflavored gelatine powder
• 4 oz whole milk
• 4 oz whipping cream
• 3 medium egg yolks
• 4 tbsp granulated sugar

• 1 *Cake
• 2 Preheat oven to 410F.
• 3 Line a 12x8 inch cake pan with baking paper.
• 4 Dissolve the coffee, cocoa and sugar in the hot water.
• 5 Whisk the egg yolk until slightly beaten.
• 6 Trickle the vegetable oil into a mixing bowl and whisk while pouring the oil.
• 7 Pour in cocoa mixture slowly while continuing to whisk.
• 8 Continue to whisk and add the beaten egg yolk.
• 9 Sift in the flour and baking soda, then stir.
• 10 Mix in the liquers.
• 11 (You will have a very liquid batter.)
• 12 Spread the batter evenly into the pan.
• 13 Place in the oven and reduce the temperature to 350F.
• 14 Bake for 8-10 minutes, or until top of cake is slightly sticky.
• 15 Remove and cool for 30 minutes.
• 16 Chill cake in refrigerrator before topping with cream.
• 17 *Cream:
• 18 Break up chocolate and gently melt.
• 19 Allow to cool to room temperature.
• 20 Bring the milk and cream just to boiling point in a pan.
• 21 Whisk together the egg yolks and sugar in a bowl, then whisk in half the cream mixture.
• 22 Cook the remaining milk mixture gently, until thickened, about 2-3 minutes.
• 23 Remove from heat and whisk in the gelatine powder.
• 24 Pour a thrid of the mixture into the melted chocolate and stir.
• 25 Do this twice more, making sure to mix.thoroughly
• 26 Smooth the chocolate mixture over the chilled cake and return to refrigerator to set before serving.
• 27 This makes enough for 24 small servings.