2 tb Warm water
1 tb Instant coffee crstals
1 1/2 c All purpose flour
3/4 c Unsweetened cocoa powder
1 1/2 ts Baking powder
1/2 ts Salt
3/4 c (1 1/2 sticks) unsalted
-butter; room temp.
1 1/2 c Sugar
3 lg Eggs; room temp.
2/3 c Sour cream
1 ts Vanilla extract
4 Milk (3.52 oz) chocolate
-Toblerone bars; cut into
-1/2 inch pieces
Powdered sugar
Bon Appetit:”Too Busy to Cook” by Wendy Remer
Preheat oven to 325 degress. Butter a 9 inch springform pan; dust with
flour. Stir 2 T water and coffee in a small bowl until coffee dissolves;
set aside. Sift cocoa, baking powder, flour and salt into a medium bowl.
Beat butter in a large bowl with electric mixer until fluffy. Gradually add
sugar, beating until well blended. Beat in eggs, one at a time. Add coffee
mixture, sour cream and vanilla and beat to blend. Stir in flour mixture.
Fold in half of chocolate pieces. Transfer batter to prepared pan. Bake
cake until tester inserted in center comes out clean, about 1 hour and 10
mins. Transfer cake to rack; sprinkle remaining chocolate pieces over hot
cake. Cool 10 mins. Cut around cake; release pan sides. Cool cake
completely. Sift powdered sugar over cake. Cut into wedges and serve.
Yields
1 Servings