Course: dessert
Difficulty: easy
Serves: 8
Time: 15′ prep + 60′ cooking
INGREDIENTS
5 eggs
380 ml coffee, lukewarm without sugar
1 tbsp cocoa powder
500 gr flour
salt, a pinch
200 gr dark chocolate, chopped
130 ml Ballykeefe whiskey
3 gr cinnamon
400gr sugar
3/4 bag of baking powder
butter
DIRECTIONS
Step 1
Grease a circular baking pan with a little butter, sprinkle with cocoa and set aside. In a bowl, mix the Ballykeefe Whiskey, coffee and chocolate together until the chocolate has melted. Add the sugar.
Step 2
In another bowl combine the flour, salt, cinnamon and baking powder with the eggs and pour the chocolate and coffee mixture. Stir until the mixture is smooth.
Step 3
Pour the mixture into the baking pan and cook for about 80 minutes at 356°F. After 60 minutes of cooking, do the “toothpick test” to understand at what point the cooking is. Once ready, let it cool in the pan and serve.