Well, my version is in the oven for Debi's birthday (tomorrow). The
pre-baked tasted way better than it had any right too! My variation:
-Used HVC semi-sweet 60% dark (Hawaiian Vintage Chocolate, single varietal
grown in Kona, 60% what I had on hand)
-Reduced sugar to 1/2cup (to compensate for sweeter chocolate)
-Used two Vienna melange roast Kona lungo double shots, plus 1oz water for
recipe 6oz espresso liquid
-Instead of grease & flour: buttered & dusted with cocoa powder (Scharffen
Berger, didn't have any HVC)
Prep changes:
-Melted chocolate and unsalted butter in double boiler without sugar
-Added sugar to whipped eggs, then added cooled espresso, then added
slightly cooled melted chocolate mixture.
Plan on serving topped with fresh whipped cream with fine ground Vienna
melange roast Kona added. (fine grind rather than a shot adds color and
texture variation to the whipped cream) Instead of a cherry or the like a
single chocolate covered Kona bean on top of the whipped cream.
Hope it turns out! Let me think, what koffee to serve with it?
Kona Konnaisseur miKe mcKoffee
MCSE (Maniacal Coffee Systems Engineer/Enthusiast;-)
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm