Patty's Cake With Espresso-Caramel Sauce

Recipe by ChefDebs
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease and flour 2 81/2 by 41/2 inch loaf pans.
  • Put the chocolate, butter and coffee in a large heavy saucepan.
  • Place over low heat, stirring constantly until chocolate is melted, then stir vigorously until mixture is smooth and blended.
  • Set aside to cool for 10 mins, then beat in the bourbon eggs and vanilla.
  • Sift dry ingredients and beat into the chocolate mixture until well blended.
  • Divide batter between pans and bake in a 275* oven for 50 mins, until a wooden skewer comes out clean.
  • Cool in pans for 15 mins, then turn out onto racks to cool completely. Serve with whipped cream, creme fraiche or Expresso Caramel Sauce.
  • "Espresso caramel sauce.".
  • Whisk the sugar into water and pour into heavy bottom saucepan.
  • Stir over med heat until sugar is dissolved, increase heat and bring to a boil. Do not stir, but wash down sides of pan frequently with a brush dipped in water.
  • Meanwhile heat the cream to a simmer in another pan.
  • When sugar begins to caramelize, lift pan carefully and swirl mixture to even caramelization.
  • Boil until syrup is a beautiful brown color, about 3-4 mins.Remove from heat and set pan in sink.
  • Slowly pour cream into the syrup , whisking to combine. Be Careful as it may splatter.!
  • Stir in espresso and stir until smooth.
  • If mixture starts to harden, return to low heat and whisk until dissolved.
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