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Title: Flourless Espresso Cake
Yield: 1

Ingredients

    200 g  milk chocolate
    280 g  dark chocolate
    250 g  butter
      1 c  espresso; (or strong coffee)
      1 c  brown sugar
      8    eggs

Instructions

In a saucepan, heat espresso, butter and sugar until boiling. Add chocolate
pieces and allow to soften, returning to the heat briefly if necessary.
Whisk
in eggs and mix until smooth.

Pour batter into a 24cm. (9inch) buttered and parchment lined non-stick
cake
tin. Place the cake tin in a large roasting pan and half fill with hot
water.
Place in the oven and bake at 180c. for 1 hour.

Remove the cake from the water and cool. Run a knife around the outside of
the
cake and turn out onto a platter. Remove baking paper and serve. Chill
until
required. Bring back to room temperature for best results before serving.

Converted by MC_Buster.

Per serving: 5221 Calories (kcal); 384g Total Fat; (62% calories from fat);
73g Protein; 437g Carbohydrate; 2087mg Cholesterol; 2757mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 73
Fat; 28 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.

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