STEP 1.Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
STEP 2.Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the curd one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
STEP 3.Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
STEP 4.For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
STEP 5.Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.
STEP 6.Garnish with white chocolate or any u desire.
Nutrition value
774
calories per serving
24 g Fat12 g Protein125 g Carbs5 g FiberOther
Current Totals
Fat
24g
Protein
12g
Carbs
125g
Fiber
5g
MacroNutrients
Carbs
125g
Protein
12g
Fiber
5g
Fats
Fat
24g
Vitamins & Minerals
Calcium
46mg
Iron
4mg
Vitamin A
2mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
3mg
Vitamin B6
< 1mg
Vitamin B9
53mcg
Vitamin B12
< 1mcg
Vitamin C
1mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
42mg
Manganese
< 1mg
Phosphorus
165mg
Selenium
10mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment