*  Exported from  MasterCook II  *
 
                 Border Grill Oaxacan Chocolate Mocha Cake
 
 Recipe By     : 365 Great Chocolate Desserts - ISBN 0-06-016537-5
 Serving Size  : 10   Preparation Time :0:35
 Categories    : Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   18      Oz            Bittersweet Chocolate -- cut-up
    2      Sticks        Unsalted Butter (8 Oz)
    6                    Eggs
    2      Tbsp          Instant Espresso Coffee Powder
    1      C             Heavy Cream
    2      Tbsp          Powdered Sugar
      1/4  C             Sour Cream
    1      Tsp           Vanilla Extract
    1      C             Pecan Halves -- toasted
 
 1. Preheat oven to 425°F. Grease one 9-inch round cake pan. Line bottom 
 with a round of parchment or wax paper.
 2. In a 2-qt glass bowl, combine 16 ozs. chocolate and the cutter. Heat in 
 a microwave oven on High 1 1/2 to 2 1/2 mins, stirring once or twice, 
 until melted and smmoth.
 3. In a large bowl, beat eggs with an electric mixer on high speed until 
 slightly thickened and lemon colored, 5 to 7 mins. Fold 1/3 of eggs into 
 chocolate mixture. Fold in remaining eggs until well blended. Fold in 
 expresso powder.
 4. Turn batter into prepared pan. Set in another larger pan and add water 
 to reach 1/3 way up side of cake pan. Bake 5 mins. Cover pan with foil. 
 Bake 10 mins longer. remove cake pan from water bath, uncover, and let 
 cake cool on a rack 45 mins. Refrigerate at least 6 hours or overnight. 
 With a sharp knife, loosen sides of cake from pan. Turn out onto a serving 
 plate.
 5. An hour or so before serving, in a medium bowl, beat together heavy 
 cream and powdered sugar with an electric mixer on high speed until soft 
 peaks form. Add sour cream and vanilla and beat until well mixed and peaks 
 hold their shape. Spread over top and sides of cooled cake.. Arrange 
 pecans around edge of cake. Melt remaining 2 ozs. chocolate and drizzle 
 
 with a fork over top of cake in a decorative pattern. Refrigerate until 
 serving time.
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving