Categories: Cakes - Frosting - Icing
Ingredients
- 1 cup semi-sweet chocolate chips
- 1 cup best choice granulated sugar
- 1 cup unsalted butter
- 1/2 cup espresso coffee
- 4 eggs
- raspberry preserves, raspberries and whipped cream topping
Directions
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Line the bottom of an 8 × 12 inch round pan with parchment paper preheat oven to 350 degrees.
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Combine and melt over low heat or in the microwave, the chocolate chips, butter, sugar and coffee.
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Beat eggs in a bowl, and slowly beat in the chocolate or until the sides crack mixture. Bet together.
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Pour into pan and bake in oven approximately 30 minutes or until the sides crack, and the center is soft.
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Cool and then refrigerate overnight or several days. Loosen edges with knife and turn onto plate.
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To serve, slice and drizzle melted preserves, garnish with raspberries and whipped cereal.