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Cappuccino Cake

These are the cappuccino bars that my sister, Suki, made for our Chocolate Tasting Party in early December.


1/4 cup all purpose flour

1/2 cup unsweetened Dutch process cocoal powder

3 tablespoons instant espresso powder

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, cut into pieces

2 oz semisweet chocolate, coarsely chopped

For the glaze:

1/4 cup heavy cream

1 teaspoon instant espresso powder

4 oz semisweet chocolate, chopped

What you do

1. Preheat oven to 350 degees. Generously grease an 8-inch square baking pan.

2. Sift the flour, cocoa, espresso powder, baking powder and salt.

3. Combine the butter and chocolate in a smally heavy saucepan and place over low heat, stirring occasionally, until melted, about 2 minutes. Cool slightly.

4. In a bowl, whisk the eggs and brown sugar together until blended. Gradually stir in the melted chocolate mixture until blended. Stir in the vanilla and then add the flour mixture until it’s mixed in.

5. Pour the batter into the prepared pan. Bake fo about 25 minutes. Cool in the pan on a wire rack.

6. While it’s baking make the glaze. In a small saucepan over medium heat combine the cream. espresso powder and heat until the powder has dissolved. Add the chocolate and pinch of salt. Remove from heat and stir chocolate until it has melted.

7. Spread the cooled glaze over the cake in a thin layer and smooth with an off-set spatula. Let it set for about 30 minutes and serve.

-Recipe adapted from William-Sonoma Cookies cookbook


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