1 ts Espresso coffee
1 ts Baking powder
1 pn Salt
Frosting; butter; icing
Melt the Valrona chocolate in a bowl over simmering water. Add the
chopped butter and 1 tsp of espresso coffee.
In another bowl over simmering water, add sugar, 1/2 tsp of vanilla
essence. Add 4 whisked eggs. Stir while sugar is melting (3 minutes).
Pour contents of bowl into a high speed mixer until the mixture turns
pale. Turn speed down and add chocolate.
Add 1 tsp of baking powder to flour and a pinch of salt. Sieve into a
bowl. Shake into chocolate mixture. Fold in some nuts and add a chunk
Flour and butter a terrine mould and pour contents of whisk. Place in
oven at 180?C/350?F/gas mark 4 for 25 minutes. Cool for 10 minutes in
terrine and take out.
For the frosting: First whisk some butter, then add icing sugar. Turn
down speed and sieve in some cocoa powder. Mix well. Spread over the