Yield: 4 Servings
|1¾ cup||Brewed coffee|
|¼ cup||Bourbon whiskey|
|5 ounces||Unsweetened chocolate|
|½ pounds||Butter; cut into pieces|
|2 cups||All purpose flour|
|1½ teaspoon||Baking soda|
|2||Eggs; lightly beaten|
|1 teaspoon||Vanilla extract|
|Confectioners' sugar; for dusting|
Preheat the oven to 275 degrees. Grease and flour a 9 by 2-inch round cake pan.
Combine the coffee, bourbon, and chocolate in the top of a double boiler.
Place over simmering water and stir until the chocolate melts. Whisk in the butter, a little at a time, until all of it is melted. Remove from the heat, transfer to a large bowl, and beat in the sugar.
Sift together the flour, soda, and salt into a bowl. Add the sifted ingredients to the coffee mixture. Beat well for about 1 minute. Add the eggs and vanilla and beat until the batter is smooth. Pour the batter into the pan.
Bake for 1½ hours, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes, then turn out onto a rack. When ready to serve, dust the top of the cake with confectioners' sugar.
Yield: 10 servings
Recipe by: COOKING LIVE #CL9109 Posted to MC-Recipe Digest by Sue <suechef@...> on Apr 27, 1998