This recipe was a must do when i saw it and luckily my sister gave me my mom’s spring form pans for christmas!
Lessons learned:
Know your tools. A springform pan needs to sit in a water bath.
I sadly do not have a roasting pan. But what i do have is a lovely deep frying pan. So i wrapped the handle in foil and carried on.
If traveling with this, and sadly your frosting doesn’t set… don’t pour it on your torte… wait until you arrive to where you will be eating it.
I did update the recipe to use hershey’s chocolate bars due to the tastes of my household. And i gotta say – yes!
The scary part while making this recipe, was the amount of chocolate to get to 1 pound. It is very disturbing to watch that amount…
[buymeapie-recipe id=’16’]This recipe is a lot of hard word. But the results are amazing. More than a meal’s worth of calories, but delicious and wonderful to bring to a friend to enjoy and overindulge.
Getting the butter ready was a so hard to do. That is SO – MUCH – BUTTER….
Oh and watching the chocoalte and butter melt together… wowza…
Buttering the spring pan – do it well!
Then the instant coffee, sugar and water mixture… wowza! Smell the yum!
Oh, how beautiful… but the direction “Bake 45 to 55 minutes or until cake is set and center does not move when pan is tapped.”
Sadly for me – this meant almost nothing to me. I poked the top, shimmied the pan, and was simply at a loss… Basically i went with – the top is hard, the below is slightly wiggly, like set pudding.. But it all worked out! Since i had already added an extra 30 for the less 1/2 inch diameter.
The final step – the “frosting”. Mine ended up being grenache, because my fridge was acting up… so we did a liquid covering instead! Still was lovely!
And finally – here is a vision to enjoy… the outcome…
