Born in Venezuela, Growing Worldwide

Ingredients

Ingredients Cake
• 3 cups flour
• 1-1/2 teaspoons baking soda
• 1/2 tsp salt
• 1 cup amaretto, divided
• 1 1/2 tsp vanilla
• 4 eggs
• 8 ounces El Rey Bucare Dark 58.5% Chocolate
• 6 tablespoons instant coffe granules
• 1-1/2 cups butter, softened
• 3 cups sugar

Ingredients Glaze
• 4 ounces El Rey Bucare Dark 58.5% or Gran Saman Dark 70% Chocolate
• 4 oz half and half
• 2 Tbs butter

Dilute coffee granules in hot water and add enough cold water to make 2-1/2 cups.

Add 1/2 cup amaretto to coffee. Set aside.

Cream butter, vanilla, sugar and eggs. Blend well.

Melt chocolate in a double boiler, very slowly.

Add chocolate to creamed eggs, sugar and butter, slowly. Mix well.

Add dry ingredients, alternately with coffee mixture.

Pour batter into a greased and floured 10" bundt pan. (I find there is more batter than needed, so I use the extra to make cupcakes or pour into another prepared 4 cup pan.)

Bake for 1 hour and 30 minutes 325 degrees. Invert cooked cake(s) and sprinkle with remaining amaretto. (A little more amaretto is nice too!) 

Directions Icing

Melt chocolate slowly, blend in butter and half-and-half. (Icing can be made thinner or thicker by adding or reducing cream.)