1/2 c Cocoa
3/4 c Strong hot coffee
1 1/2 Sticks of butter, softened
3/4 c Sugar
2 Eggs
1 1/4 c Flour
1/4 c Cornstarch
1/2 ts Baking soda
10 Squares semi-sweet chocolate
1 Stick butter
2 tb Water
10 Fresh rose leaves, washed
-and patted dry
Preheat the oven to 350?F. Grease an 8 inch springform pan and line with
wax paper. Mix cocoa and coffee until smooth. Cool. Beat butter and
sugar until light and creamy. Beat in eggs, one at a time. Sift together
flour, cornstarch and baking soda. Fold into egg mixture, alternating wit
the cocoa-coffee mixture. Spoon into the pan and bake 30 to 35 minutes, or
until cooked when tested with a skewer. Cool for 5 minutes, then release
clip. Transfer to a wire rack. Cake may be refrigerated overnight. Chop
and melt semi-sweet chocolate squares, with butter and water. Cool
slightly. Place cake on a wire rack over a plate. Pour chocolate glaze on
top and let it flow down the sides. Melt the other 3 chocolate squares and
brush onto back of leaves. Allow to dry, then peel leaves off chocolate.
Serves 8
Yields
8 Servings