DRIED FIG TORTE - A GUEST POST BY PETER FROM "SOUVLAKI FOR THE SOUL"

Today, I have decided to interrupt my little holiday hiatus in order to present to you a Australian blogger who lives in the inner city of Sydney (New South wales) and whom I admire a lot. Peter Georgakopulos is of Greek descent and is the talented man behind the uniquely amazing blog "Souvlaki For The Soul".

I have been a big fan of his since a quite a while (a few years at least) and have seen how he developped his skills in order to become the accomplished cook and photographer that he is now. Peter's pictures are perfectly staged, full of personality and sensitivity, mindblowingly beautiful as well as gorgeously moody, and the Greek-inspired recipes are always refined in their apparent simplicity and homeliness, absolutely tempting and straight-forward. There is a certain sincerity, brilliance, zenitude and peacefulness behind his magazine-like creations.

Needless to say that I am extremely thrilled by the prospect of sharing one of his lovely posts on Rosa's Yummy Yums as it is a real honor as well as pleasure for me to introduce him to you, dear readers and to be able to host his remarkable work here.

Thank you so much, Peter!
As usual, you have outdone yourself. This irresistible torte is fabulous and your clicks are just out-of-this-world.

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I’m very excited and honoured to be doing a guest post on Rosa’s blog today! I know it's been said like a million times but the Internet really has the power to connect people in the most unusual ways. Here I am-an Australian of Greek descent writing for a blog colleague and friend of Swiss/Anglo descent in Switzerland! You’ve got to love the times we live in!

However, I'm not here to ramble on about social media and the like. I'm here to share a recipe with Rosa and all her wonderful readers. I know Rosa loves Middle Eastern and Turkish foods. And I also know how she loves a sweet treat every know and then. Just take a look at her stunning recipe for "Viennese Sachertorte" or her delightful "Spicy Dasmson Plum Roly Poly! So, I thought I'd make myself comfortable in her blog and share with you a recipe for my dried fig torte.

There's something quite magical and even sensual about eating figs. Every time I bite into one, it's like I'm biting into a piece of honeycomb. I adore their natural, sweet taste. What I enjoy even more are dried figs. Once these morsels have been kissed by the sun they take on a stronger, caramelised flavour. It's this intensity that drives my taste buds crazy. They're great to snack on, fantastic with yoghurt for breakfast and they provide a great ending to a dinner party when presented with a cheese platter. You gotta love their versatility!

I have to admit I'm a bit of a “cake man”. Give me a slice of cake with a little whipped cream and I'm a happy camper. This "Dried Fig Torte" is just perfect with a nice “cuppa” in the afternoon. The batter uses a little almond meal to make it moist and the part I love the most is taking a bite and finding bits of dried figs in the mix. Pair it up with some whipped cream that has been blended with ground cinnamon, serve it with a good drop of muscatel dessert wine and you have nirvana!

Just a note: I used “Greek” dried figs for this recipe (I sourced these at a local shop). If you can't use dried figs then use fresh ones or some other dried fruit. The cake itself is quite accommodating to any flavour. That's the beauty of it. Hope you enjoy the cake Rosa!

Recipe has been adapted from here.

WICKED BACON & COFFEE BROWNIES

I've always been a sucker for rich and highly flavorful noshes such as brownies or smoked bacon. I like my food to be tasty, comforting and naughty, so there is no wonder that those two items occupy the top of my list when it comes to my favorite grubs...

As much as I care about my health and diet I cannot resist a viscious treat especially if it's good. I believe that we aren't meant to go through our existence without having a little indulgence here and there. It would not be worth going through life's pitfalls if we were only meant to suffer. As a matter of fact if it were not for the very gratifying and comforting pleasures of life we would surely not stay on the boat for so long. It would be a pretty tough ride otherwise. Everybody needs an encouraging reward now and then. And if I go to Hell for thinking or behaving hedonistically, I don't mind as I'm 100% sure it is full of epicureans as all the sad and bitter people end up in Heaven!!!

"All work and no play makes Jack a dull boy."
- English Proverb -

Anyway, now that the weather and Nature's look are autmnal I am really starting to crave chocolaty desserts and "dirty" baked goods. So, the other day I got the idea to make brownies that would be original and diabolically droolworthy. For that I inspired myself from Alice Medrich's "Bittersweet Brownies" (this recipe can be found in her "Pure Desserts" cookbook) and created a totally new recipe that came out of my airy-fairy imagination.

As I had been meaning to try confectioning a sweet goodie with bacon since quite a while I thought that it would be awesome if I added that visciously delicious and crispy charcuterie to my brownies. In order to counter balance the round and exhalirating aromas of smoked bacon I also used 72% dark chocolate, Turkish coffee (not the brewed version but the fine coffee powder), pure vanilla bean paste from Australia and pink salt from Himalaya.

In my opinion, real Brownies that make make you drool incontrolably and have that oomph quality to them have to be super fudgy, moist, chewy, sludgy, dense, full of character, ever so slightly "cakey", intensely flavorful and mindblowingly calorific. If they are not in this way, then there's no fun and they are then granny chocolate cakes (I don't mean to insult grannies, though) and that's all.

Thankfully, those "Wicked Bacon, Turkish Coffee & Dark Chocolate" carry their name very well as they are indeed pornographically gorgeous and simply to die for. Those are Brownies with balls. They are soooooo bad!

~Wicked Bacon, Turkish Coffee & Dark Chocolate Brownies ~
Recipe by Rosa @Rosa's Yummy Yums 2010.

Ingredients:
240g (8oz) 72% Bittersweet chocolate, coarsely chopped
6 Tbs (90g) Unsalted butter, cut into several pieces
3 Large eggs (63g)

1 Cup (210g) Castor sugar
1/2 Tsp Himalayan salt
1 Tsp Pure vanilla bean paste
1/3 Cup + 1/4 Tbs (46g) All-purpose flour
3/4 Tbs Turkish coffee (fine ground coffee from Turkey)
2.5oz (75g) Smoked bacon

Method:
1. Fry the bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon to paper towels, and cool completely. Cut in small pieces.
2. Preheat the oven to 180° C (350˚F) and position a rack in the lower third of it.
3. Butter a 20 x 20cm (8inch) square baking pan and cover the bottom with parchement paper. 4. Place the chocolate and the butter in bain-marie bowl and place it in a pan of almost-simmering water.
5. Stir constantly until mixture is melted, smooth and warmish. Remove the bowl from the pan and set aside.

6. With a mixer, beat the eggs, sugar, salt and vanilla together on high speed until the mixture is thick and pale in color, about 2 minutes.
7. Whisk in the warm chocolate, then fold in the flour and the coffee. Whisk energetically in order to get a shiny, viscous and homogenous batter. Then mix in the bacon.
8. Scrape the batter into the greased and paper lined pan and spread the batter evenly.
9. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
10. Cool in the pan on a rack.
11. Once the brownies are cold, invert them on rack and peel off the paper.
12. Turn right side up on cutting board and cut into sixteen 5cm (2inch) squares.

Remarks:
The original recipe didn't contain as much salt nor did it comprise bacon and coffee. You can make those brownies without those ingredients and with less salt (1/4 tsp), but don't forget to replace the coffee by the same amount of flour (1/3 Cup + 1Tbs).

Serving suggestions:
Eat those brownies whenever you need a chocolate fix and accompany them with a glass of very cold milk.

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~ Irrésistibles Brownies Au Bacon, Café Turc Et Au Chocolat Noir ~
Recette par Rosa @Rosa's Yummy Yums 2010.

Ingrédients:
240g de Chocolat noir à 72%, haché grossièrement
90g de Beurre non-salé, coupé en morceaux
3 Gros oeufs (63g)
210g de Sucre cristallisé
1/2 CC de Sel de l'Himalaya
1 CC de Pâte de vanille naturelle
46g de Farine blanche
3/4 CS de Café turc (poudre ultra fine)
75g de Bacon fumé, cru

Méthode:
1. Faire frire le bacon à température moyenne jusqu'à ce qu'il soit croquant. Le retirer de la poêle et le faire égoutter le bacon sur du papier ménage et le faire refroidir complètement avant de la couper en petits morceaux.
2. Placer la grille au tiers inférieur du four et le préchauffer à 180° C (350˚F).
3. Beurrer un moule carré à brownies de 20 x 20cm et recouvrir le fond de papier sulfurisé.
4. Mettre le chocolat dans un bain-marie et le placer au-dessus d'eau à peine frémissante.
5. Bien mélanger de manière constante jusqu'à ce que le tout soit fondu, lisse et chaud (pas trop tout de même).

6. Battre ensemble les oeufs, le sucre, le sel et la vanille avec un mixer pendant 2 minutes, jusqu'à ce que le mélange soit pâle et mousseux.
7. Incorporer le chocolat chaud au mélange oeufs/sucre et bien battre avec un fouet afin d'obtenir un mélange homogène. Ajouter la farine et le café. Bien battre afin que la pâte soit visqueuse, lisse et brillante. Ajouter le bacon et bien incorporer.
8. Verser la pâte dans le moule et bien lisser.
9. Cuire pendant 25 à 30 minutes, jusqu'à ce que le pointe d'un couteau inséré au milieu du brownie en resorte propre.
10. Faire refroidir sur une grille.
11. Une fois les brownies froids, les retourner sur une planche et enlever le papier sulfurisé.
12. Les retourner du bon côter et les couper en cubes de 5cm.

Remarques:
La recette originale ne contient pas autant de sel, et ne contient pas de café ou de bacon. Vous pouvez confectionner ces brownies en utilisant moins de sel (1/4 CC) et n'oubliez surtout pas de remplacer le café par la même quantité de farine.

Idées De Présentation:
Manger ces brownies à n'importe quelle heure de la journée ou de la nuit et consommer avec un bon vert de lait très froid.

CARROT BUNDT CAKE - CAKE BUNDT

I have always been a big fan of carrot cakes (be they Swiss, American, Swedish, etc..., you name it!), but growing up as I child I very rarely got to eat that delicious speciality as my family didn't like that treat. And until now, at home, I never made any as "supposedly" my boyfriend doesn't like them...

Well, the other day, I was able to prove him that he did like carrot cake and that his aversion to this baked good was based on stupid preconceptions. Never had I seen a carrot cake hater GOOBLE a carrot cake with such enthusiasm LOL!

You see, with the arrival of spring, I had been craving carrot cake more than usual as I have been seeing it everywhere lately. Magazines, blogs, sites, stores, all present their own version. After seeing countless pictures of carrot cakes and having been deprived of that goodie for so long, it was impossible not to cave in. I HAD to bake a carrot cake no matter if I was going to be the only one eating it...

So, I looked a round and found a recipe that would both fulfill my carrot cake and Bundt cake (remember, I am also a Bundt cake amateur) cravings. Nicole Weston's blog "Baking Bites" offered the solution: a delightful "Carrot Bundt Cake" with icing.

This "Carrot Bundt Cake" is without a doubt very delicious and is a lot fluffier than classic carrot cakes baked in sheet cake pans. It is incredibly moist, super tender without being chokingly compact, heavy or annoyingly wet. It also has a wonderful buttery taste and is perfectly spicy. Not forgetting that the orange flavored icing adds some extra oomph to it. A well-balanced and lipsmackingly luscious cake that will disappear fast!

~ Carrot Bundt Cake ~
Recipe taken from the blog "Baking Bites" (USA) and slightly adapted by Rosa @ Rosa's Yummy Yums 2010.

Makes 1 cake/serves 12-14.

Ingredients for the "Bundt Cake":
2 1/2 Cups All purpose flour
2 Tsp Baking soda
1/2 Tsp Sea salt
2 1/2 Tsp Ground cinnamon
1/2 Tsp Ground allspice
1/4 Tsp Freshly ground nutmeg
2 1/2 Cups Sugar
3 Large eggs
2/3 Cup Unsalted butter, melted and cooled
1/2 Cup Orange juice (fresh, if possible)
zest of one organic orange
1 Tsp Pure vanilla extract
3 Cups Shredded carrots (from about 4 large carrots)
1 Cup Raisins
Ingredients for the "Orange Glaze":
1 Tbsp Unsalted butter, very soft
2 Tbsp Orange juice
A few drops orange extract
1 Cup Powdered sugar
Food coloring

Method for the "Bundt Cake":

1. Preheat oven to 180° C (350° F). Grease and flour a 10-inch bundt pan.
2. In a medium mixing bowl, whisk together flour, baking soda, salt and spices.
3. In the bowl of a mixer, whisk together sugar, eggs, butter, orange juice, orange zest and vanilla until smooth.
4. Pour the dry ingredients into the wet mixture and stir until almost combined. Stir in shredded carrots, followed by raisins (Batter should have carrots and raisins evenly distributed and no dry streaks of flour remaining).
5. Pour cake batter into prepared pan. Bake for 45-50 minutes, until a tester inserted into the center of the cake comes out clean.
6. Let cake cool in pan for 10 minutes, then turn cake out onto a wire rack to cool (cake will be dark on the outside from the caramelization of sugar against the pan; don’t worry if it looks a bit darker than you’d expect) completely before frosting.
Method for the "Orange Glaze":
1. Whisk all ingredients together until smooth. Add in a few drops more orange juice in the event that the frosting is too thick to pour easily.
2. Scrape glaze into a plastic bag and snip off the corner. Drizzle over finished cake (it is best to have the cake on a serving platter or on a wire cooling rack, where the excess can drip off if it runs down the sides of the cake) as desired.

Remarks:
You can replace the raisins by any other dry fruit or nut of your choice.
This cake can be left plain, but I find that the icing is a great addition.

Serving suggestions:
Serve this cake with whipped cream and a cup of coffee or tea.

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~ Cake Bundt Aux Carottes ~

Recette tirée du blog "Baking Bites" (USA) et légèrement adaptée par Rosa @ Rosa's Yummy Yums 2010.

Pour 1 cake/pour 12-14 personnes.

Ingrédients pour le "Cake":
320g de Farine blanche
2 CC de Bicarbonate de soude
1/2 CC de sel de mer
2 1/2 CC de Cannelle en poudre
1/2 CC de Poivre de la Jamaïque en poudre
1/4 CC de Noix de muscade en poudre
525g de Sucre cristallisé
3 Gros oeufs
160g de Beurre non-salé, fondu et à température ambiante
120ml de Jus d'orange (frais si possible) Le zest d'une orange bio
1 CC d'Extrait de vanille naturelle
315g de Carottes rapées finement (~4 grosses carottes)
158g de Raisins secs
Ingrédients pour le "Glaçage A l'Orange":
15g de Beurre non-salé, très mou
30g de Jus d'orange
Quelques gouttes d'extrait d'orange
120g de Sucre en poudre
Colorant alimentaire

Méthode pour le "Cake":
1. Préchauffer le four à 180° C. Beurrer et fariner le moule à Bundt (25cm de diamètre).
2. Dans un bol moyen, mélanger la farine, la bicarbonate, le sel et les épices.
3. Dans le bol d'un robot de cuisine, battre ensemble le sucre, les oeufs, le beurre fondu, le jus d'orange, le zest et la vanille afin d'obtenir un mélange homogène.
4. Incorporer les ingrédients secs au mélange et mélanger. Ajouter les carottes et les raisins secs (les raisins et la carotte doivent être bien distribués dans la pâte).
5. Verser la pâte dans le moule et cuire pendant 45-50 minutes, jusqu'à ce que la pointe d'un couteau enfoncée dans le cake en resorte sèche.
6. Faire refroidir le cake dans le moule pendant 10 minutes puis le démouler sur une grille afin qu'il refroidisse complètement avant de le glacer.
Méthode pour le "Glaçage A l'Orange":
1. Mélanger tous les ingrédients afin d'obtenir un glaçage homogène. Si le glaçage est trop sec, ajoutez un peu de jus d'orange.
2. Glacer le cake.

Remarques:
Si vous n'avez pas de moule à gâteau Bundt, alors un moule à Kougelhopf fera l'affaire.
Vous pouvez remplacer les raisins par d'autres fruits secs ou des noix.
Ce cake peut être servi sans glaçage bien que je pense que ça serait dommage car le glaçage se marie parfaitement au cake et ajoute une touche gourmande.

Serving suggestions:

Servez ce cake avec de la crème chantilly et une tasse de café ou de thé.

CARAWAY SEED CAKE - CAKE AU CARVI

As I had promised a few weeks ago, I will regularly post British recipes that are dear to myself or that I have just lately discovered. Great Britain has such an interesting culinary background that it would be such a pity to not put the spotlight on it's brilliant cuisine...

This week, I am presenting a tea cake similar to pound cake that is a home classic and which I have been eating since a very tender age.

"Caraway Seed Cake" is a Victorian favorite that is unique and has a distinctive flavor. In the old days it was often eaten after a heavy meal as caraway seeds have good digestive qualities.

The combination of orange rind (lemon rind is used in the original recipe), caraway seeds and ground almonds makes it exceptional and very fragrant. This cake's intense and enchanting fennel, anise-like, zesty and nutty flavors are delightful and will surely mesmerize you.

"Caraway Seed Cake" is awesome and quite addictive. It is the perfect addition to your teatime table.

~ Caraway Seed Cake ~
Recipe inspired by the cookbook "Cakes, Biscuits and Slices (The Australian Women's Weekly)" and reinterpretated by Rosa @ Rosa's Yummy Yums 2010.

Makes one cake (23cm/9 inch rectangular cake tin).

Ingredients:
185g (3/4 Cup) Unsalted butter
220g (1 Cup) Castor sugar
1 Tbs Orange rind
1 Tsp Vanilla extract
3 Eggs
300g (2 1/4 Cups) All-pupose flour
1 Tbs baking Powder
1/4 Tsp Salt
2 Tbs Ground almonds
90-100ml (1/4-1/3 Cup) Milk
3 Tbs caraway seeds
Castor sugar, for sprinkling over the top of the cake

Method:
1. Preheat the oven to 180° C (350° F).
2. In a medium bowl, mix the flour together with the baking powder, salt and almonds. Set aside.
3. Beat the butter, sugar, orange rind and vanilla extract until pale and creamy.
4. Gradually add and incorporate the eggs one at a time.
5. Then add the flour mixture and milk (alternately), a little at a time, until it is fully incorporated.
6. Fold in the caraway seeds and spoon into a greased and lined rectangular tin.
7. Sprinkle with sugar and bake for 50-60 minutes or until lightly golden on top and a skewer comes out clean when inserted in the middle.

Remarks:
Instead of using orange rind, you can use lemon rind (original recipe).
You can also replace the vanilla extract by 1/2 Tsp almond extract.
Wrap the cake in a freezer bag and freeze for up to three months. Defrost before serving.

Serving suggestions:
Eat for teatime with a good cup of tea.

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~ Cake Aux Graines De Carvi ~
Recette inspirée par le livre "Cakes, Biscuits and Slices (The Australian Women's Weekly)" et réinterprêtée par Rosa @ Rosa's Yummy Yums 2010.

Quantité pour un cake (moule à cake rectangulaire de 23cm de long).

Ingrédients:
185g Beurre non-salé
220g de Sucre cristallisé
1 CS de Zeste d'orange
1 CC d'Extrait de vanille
3 Oeufs
300g de farine blanche
1 CS de Poudre à lever
1/4 de CC de Sel
2 CS de Poudre d'amande
90-100ml de lait
3 CS de Graines de carvi
Sucre, pour saupoudrer sur le dessus du cake

Méthode:
1. Préchauffer le four à 180° C.
2. Dans un bol moyen, mélanger la farine avec la poudre à lever, le sel et les amandes en poudre. Mettre de côté.
3. Blanchir le beurre avec le sucre, le zeste et l'extrait de vanille jusqu'à ce que le mélange soit mousseux et pâle.
4. Ajouter et incorporer les oeufs l'un après l'autre.
5. Ajouter la farine et le lait (en alternance), petit à petit, jusqu'à ce que tout ait été incorporé
6. Incorporer les graines de carvi et mettre la pâte dans le moule.
7. Saupoudrer le dessus du cake avec du sucre et cuire pendant 50-60 minutes ou jusqu'à ce que la pointe d'un couteau insérée au centre du cake en ressorte propre.

Remarques:
Au lieu d'utiliser du zest d'orange, vous pouvez prendre du zeste de citron.
Vous pouvez aussi remplacer la vanille par 1/2 cc d'extrait d'amandes.
Bien emballém ce cake se conserve pendant trois mois dand le congélateur. Dégeler avant de servir.

Idées de présentation:
Servez ce cake pour vos quatre heures avec du thé.

CHOCOLATE CINNAMON BUNDT CAKE

When I received my issue of Bon Appétit back in September, I immediately saw the Bundt Cake recipe which was featured in their "Fast Easy Fresh" pages and thought "Oh boy, I'll have to try that out!"...

Since the very first day I lay my eyes on a picture of a Bundt cake I was mesmerized. The beautiful and perfect shape of that baked good has always fascinated me and I can't tell you how many times I wished to be the lucky owner of a Bundt pan.

Here, in Europe, that kind of cake doesn't really exist and the only pans that are similar in shape are the Kugelhopf ones. So, when one of my American friend proposed to bring one back from here trip to the States, I could not refuse her offer and felt overwhelmed with joy!

Now, my only obssession is to find as many recipes as possible in order to make that yummy speciality which is very much appreciated at my place.

Coming back to Bon Appétit's recipe, what attracted me to it was the wonderful combination of chocolate, cinnamon and coffee. I cannot resist anything that contains either of them. It seemed so promising that I could not resist the urge to bake it.

This recipe is very simple and takes no time at all to make. I whipped up this cake in a matter of minutes on a Saturday afternoon after lunch and we already could work our way through it during the course of the afternoon.

Flavor-wise, I wasn't disappointed at all. The cake has a distinct aroma of chocolate with warm notes of coffee as well as fragrant and spicy hints of cinnamon. Magical! Texture-wise, it is very moist and soft. The chocolate chips add a pleasant crunch and the icing brings extra delight.

Not to forget that this "Chocolate Cinnamon Bundt Cake" ages very well (can be kept up to 5 days if well-wrapped in plastic wrapper and placed in the refrigerator) and tastes even better the following days.

That recipe is definitely a keeper!!!

~ Chocolate Cinnamon Bundt Cake ~
From Bon Appetit, September 2009.

Makes 1 Bundt cake.

Ingredients:
1 Cup (240ml) Boiling water
1/2 Cup (105g) Natural unsweetened cocoa powder
4 Tsps Instant espresso powder, divided
2 Cups (255g) Unbleached all purpose flour
2 Tsps Baking powder 2 Tsps Ground cinnamon
1 Tsp Sea salt
2 1/2 Cups (600g) Golden brown sugar (packed), divided
1 Cup (210g) Vegetable oil
1 Tbs Pure vanilla extract
2 Large eggs
1 1/4 Cups (225g) Mini semisweet chocolate chips (60%), divided
1/4 Cup (1/2 stick/60g) Unsalted butter, room temperature

Method:
1. Preheat oven to 180° C (350° F).
2. Generously brush 12- to 15-cup nonstick Bundt pan with oil.
3. Whisk the boiling water, cocoa powder, and 2 teaspoons espresso powder in 2-cup glass measure.
4. Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl.
5. Using electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tablespoon vanilla in a large bowl to blend.
6. Add eggs and beat to blend.
7. Beat mixture until smooth, about 30 seconds longer.
8. Beat in half of flour mixture, then cocoa mixture.
9. Add remaining flour mixture; beat to blend.
10. Fold in 1 cup chocolate chips and transfer batter to prepared Bundt pan.
11. Bake cake until tester inserted near center comes out clean, about 50 minutes.
12. Cool the cake for 10 minutes and then invert cake onto rack to cool for another 15 minutes.
13. Meanwhile, stir remaining 1/2 cup brown sugar, 2 teaspoons espresso powder, and 2 tablespoons water in small saucepan over medium heat until sugar melts.
14. Remove from heat. Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt.
15. Cool slightly. Using spoon, drizzle icing over cake.
16. Cool cake completely, slice, and serve.

Remarks:
I used peanut oil.
You'd better use neutral tasting oil for that recipe.

Serving suggestions:
Serve this cake with whipped cream, vanilla sauce or vanilla ice cream.

****************

~ Bundt Cake Au Chocolat, A La Cannelle ~
Recette tirée du magazine Bon Appetit, Septembre 2009.

Pour 1 Bundt cake.

Ingrédients:

240ml/g d'Eau bouillante
105g de Cacao non-sucré
4 CC de Poudre d'expresso, divisées
255g de Farine Blanche
2 CC de Poudre à lever
2 CC de Cannelle en poudre
1 CC de Sel de mer
600g (480g+120g) de Sucre brun clair, divisés
210g d'huile végétale
1 CS d'Extrait de vanille pure
2 Gros oeufs
225g (180g+45g) de Pépites de chocolat (60%), divisés
60g de Beurre non-salé à température ambiante

Méthode:

1. Préchauffer le four à 180° C.
2. Généreusement enduire le moule avec de l'huile.
3. Bien mélanger l'eau chaude avec le cacao et 2 CC de poudre d'expresso.
4. Dans un bol moyen, mélanger la farine avec le poudre à lever, la cannelle et le sel.
5. Battre (au mixer) 480g de sucre avec l'huile et la vanille afin d'obtenir un mélange homogène.

6. Ajouter les oeufs et battre afin de bien les incorporer.
7. Battre pendant environ 30 secondes.
8. Incorporer la moité de la farine et le mélange au cacao, puit battre.
9. Ajouter le restant de la farine et battre.
10. Incorporer 1 cup de chocolat et verser la pâte dans le moule.

11. Cuire pendant 50 minutes, jusqu'à ce qu'un couteau inséré à l'intérieur du cake en resorte propre.
12. Faire refroidir le cake pendant 10 minutes puis le démouler et le faire refroidir pendant encore 15 minutes supplémentaires.
13. Pendant ce temps, mélanger les 120g de sucre brun restants, 2 CC de poudre d'espresso et 2 CS d'eau dans une casserole moyenne et faire fondre à feu doux.
14. Retirer du feu. Ajouter le beurre et les g restants de chocolat, puis bien mélanger jusqu'à ce que le beurre et le chocolat aient fondu.
15. Laisser refroidir quelques instants et verser sur le cake.
16. Laisser le cake refroidir complètement et servir.

Remarques:
J'ai utilisé de l'huile d'arachide.
C'est préférable de choisir une huile au goût neutre.
J'ai utilisé un moule à Bundt Cake, mais vous pouvez aussi utiliser une moule à kougelhopf.

Idées de présentation:
Servir avec de la crème chantilly, de la sauce vanille ou une boule de glace vanille.