Chocolate Cake with Chocolate-Espresso Glaze

  1. Heat oven to 350F.
  2. Microwave 6 oz.
  3. chocolate and butter in large microwaveable bowl on HIGH 2 min.
  4. or until butter is melted.
  5. Stir until chocolate is completely melted; cool to room temperature.
  6. Beat eggs and sugar in large bowl with mixer until thickened.
  7. Add chocolate mixture; stir with whisk until well blended.
  8. Add flour; stir until blended.
  9. Pour into 8-inch square pan sprayed with cooking spray.
  10. Bake 30 min.
  11. or until center is set.
  12. Cool in pan 5 min.
  13. Invert cake onto wire rack; gently remove pan.
  14. Cool completely on wire rack.
  15. Microwave remaining chocolate, COOL WHIP and espresso powder in microwaveable bowl 1 min.
  16. ; stirring after 30 sec.
  17. Stir until combined; pour over cooled cake.

s bittersweet chocolate, butter, eggs, sugar, flour, instant espresso

Taken from www.kraftrecipes.com/recipes/chocolate-cake-chocolate-espresso-glaze-156336.aspx (may not work)

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