4 tsp. coffee, brewed
1/3 cup bittersweet chocolate, finely chopped
2 Tbsp. sugar
16 oz. milk, hot but not to the boil
Evenly divide the coffee, chocolate and sugar between 2 mugs. Pour hot milk over the chocolate. Let sit for a minute and stir gently. May be poured over ice for a summer treat. Makes 2 cups.
Dense Bittersweet Chocolate Cake
1 lb. unsalted butter
1 lb. bittersweet chocolate, high quality, chopped
1 cup coffee, brewed and strong
8 eggs, extra large
1 cup sugar
1 Tbsp. vanilla
Preheat oven to 350. Butter the sides and bottom of a 10" springform pan and set aside. In the top of a double boiler (or carefully in a medium pot on the stove top), or in a microwave, combine the butter, chocolate and coffee and melt slowly. Stir occasionally until smooth. Remove from the heat and let cool for 10 minutes. In a medium mixing bowl of a stand mixer, or in a bowl with a spoon, beat together the eggs, sugar and vanilla until frothy. Carefully whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for one hour. Cool on a wire rack until it reaches room temperature. Remove the side of the pan, cover with plastic wrap and refrigerate overnight. I serve it with barely sweetened whipped cream. Makes a 10" cake to serve 12-14.