Ingredients:
200g butter
200g hot chocolates white chocolate buttons
3 eggs
200g caster sugar
a teaspoon vanilla extract
100ml sour cream
120g plain flour
2tsp baking powder
50ml liqueur eg. Advocaat, Pear cognac, or other fruity cognac

Topping:
100ml whipping cream
200g hotchocolates white chocolate buttons
1tbsp liqueur

Turn the oven to 175 degrees Celsius. Grease and flour a cake tin (24 cm in diameter).
Melt the butter. Break the chocolate and add to the butter, stir until all is melted.
Whisk the eggs, sugar and vanilla extract until white and fluffy. Add the sour cream and the butter/chocolate mix to the eggs and sugar. Mix the flour and the baking powder and add this to the mixture.
Lastly, add the booze. Pour into the tin and bake for about 30-35 minutes. Leave the cake in the tin to rest for at least 30 minutes before turning it out onto a plate to cool completely.

To make the topping, heat the cream and stir in the chocolate broken into pieces. Pour in the liquor. Let the mixture cool down slightly before pouring onto the cake. Decorate with berries of your choice.

Enjoy!

This entry was posted on Monday, July 5th, 2010 at 7:04 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.