Ingredients
- For the Batter:
- Eggs 5
- Cooking Chocolate 250g
- White butter (molten) 2/3 cup
- 3 in 1 nescafe coffee sachets 2
- Sugar 2 cups
- Cream 1 quarter packet
- Flour 1.75 cup (1 and 3/4 cups)
- Baking Powder 1.5 tsp
- Salt 1/4 tsp
- Brown Sugar 2 tbsp
- Vanilla Essence 2 tsp
- For Icing:
- Olpers Cream – 1 quarter packet
- Butter – 2/3 cup
- Coffee 3 in 1 sachets – 2
- Icing Sugar – 1 cup or according to taste
- Vanilla Essense – 3 drops
- Brown Sugar – 2 tbsp dissolved in some milk
- Caramel Crunch:
- Butter- half tea spoon
- Sugar – 1/2 cup
- water – 1/2 cup
- Almonds – 6-7
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Cooking Directions
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On a double boiler, heat 250g of cooking chocolate to melt it.
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Blend the butter and the 2 cups of sugar (this is called creaming of butter).
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Then add cream into this butter and sugar mixture and add all of this in the melted chocolate.
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Next, while keeping it on the double boiler, blend it all well with an electric beater.
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Beat 5 eggs in a separate bowl and add 1.5 tsp of vanilla essence and blend them.
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Then add the chocolate butter and cream mixture in the eggs.
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Now add 2 sachets of 3 in one nescafe coffee and 2 tbsp brown sugar.
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When they are all smoothly blended, add the flour, baking powder and salt and mix it all well with a spoon or hand beater.
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In a preheated oven, bake it at 160 degrees for about an hour or it might take longer but it will give you the softest dough for sure.
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After the batter forms some shape in about 15 mins then reduce tempreture to 150 and let it bake at that.
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For the Icing: Blend the butter, cream, coffee sachets, icing sugar and brown sugar mixed in a little amount of milk
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For the Caramel Crunch: Take about half teaspoon butter in a frying pan, add sugar and water to make sheera, and cook for a few minutes till you can see the mixture dripping from the spoon in a smooth consistency, then add some almonds.
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When the water evaporates and mixture becomes orangish brown, pour it on a deep plate.
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Let it set and harden and then crush it.
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