- flour - 1 1/4 Cups
- salt - 1 teaspoon
- cocoa - 2 Art. spoons
- powder chipotl - 1 - 1 1/2 Teaspoons
- cinnamon - 3/4 Teaspoons
- cardamom - 1/4 teaspoons
- dark chocolate - 330 Grams (60 to 72% cocoa)
- butter - 1 cup
- soluble coffee - 1 teaspoon
- sugar - 1 1/2 cups
- light brown sugar - 1/2 cup
- eggs - 5 pieces
- extract of vanilla - 2 teaspoons
1. Chop the chocolate. Cut the butter into cubes. Preheat the oven to 175 degrees. Lubricate the pan with oil. In the middle mix flour, salt, cocoa, chypotol powder, cinnamon and cardamom. Put the chocolate, butter and instant coffee in a large bowl and place it on a pot of boiling water, stirring occasionally, until the chocolate and butter completely melt. Turn off the fire, but keep the bowl over the water and add sugar. Beat until smooth, then remove the bowl. Cool mixture to room temperature. 2. Add 3 eggs to the chocolate mixture and beat. Add the remaining eggs and whip. Add the vanilla extract and mix. Do not beat the dough at this stage. Add the flour mixture to the chocolate mixture. Using a spatula, stir and pour the dough into the prepared form, leveling the surface. Bake in the center of the oven for 30 minutes, until the toothpick inserted in the center, will not go out slightly damp. 3. Allow to cool, then cut into squares and serve. Store the cakes, tightly covered with a plastic wrap, at room temperature for 3 days.
Servings: 8