Mix the coffee with 100 gram of the butter and dissolve 100 gram of the
chocolate. Stir in the sugar. Cool down until room temperature, beat in the
eggs. Stir in the flour and the baking soda. Pour the batter in a baking tin and
bake 50 minutes at 160 degrees. Allow the cake to cool down completely
For the glazing, melt the chocolate with the butter and the cream, cool down
until thick, and cover the sides of the cake with it.
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Melt 30 gram butter
and mix with the flour, 25 gram sugar, yeast, milk, 1 egg and a pinch of
salt. Knead well, allow to rise for half an hour. Roll the dough out into a
circle, 10 centimeter bigger than the diameter of your round cake tin, and
put the dough inside the tin. Allow to rise for another hour. In the
meantime, bring the coconut milk to the boil, add the rice, the lemon grass
and the lemon rind, and simmer for 4 minutes. Take off the heat and add the
remaining sugar. Split the remaining eggs, add the egg yolks, beat the egg
whites until fluffy and stir them in. Pour the rice mixture carefully on the
dough. Cut the edges of the dough exactly along the sides of the oven tin.
Bake 40 minutes at 180 degrees, cool for 3 hours.
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