180 g of bittersweet chocolate or coating, cut into pieces
1/4 cup of hot brewed coffee
2 tablespoons of rum
4 egg yolks
1/2 cup of room temperature butter
180 g of bittersweet chocolate or coating, cut into pieces
1/4 cup of hot brewed coffee
2 tablespoons of rum
4 egg yolks
1/2 cup of room temperature butter
Beat the chocolate in a blender
Scrape the sides and add the coffee and rum, scrape again and beat until smooth
Add the egg yolks and butter and beat until creamy
Let it set to fill and cover a 22 cm diameter cake.
