Recipe From Bear|
"Coffee and bourbon are key ingredients in this dense chocolate cake of southern heritage, a dessert still popular with families in the Chesapeake Bay area of Delaware.
1 3/4 cups brewed coffee
1/4 cup bourbon whisky
5 oz. unsweetened chocolate
1/2 lb. butter, cut into pieces
1 1/2 to 2 cups granulated sugar
2 cups all-purpose flour
1 1/2 tsp. baking soda
1/8 tsp. salt
2 eggs, lightly beaten
1 tsp. vanilla
Preheat oven to 275°. Grease and flour a 9-inch springform baking pan or 10-inch round cake pan that is 2 inches high.
Combine coffee, bourbon and chocolate in top of double boiler. Place over simmering water until chocolate melts. Whisk in butter, a little at a time, until melted. Remove from heat, transfer to large bowl and beat in sugar. Sift together flour, baking soda and salt. Add to coffee mixture. Beat well for one minute. Add eggs and vanilla, and beat until smooth.
Pour batter into pan. (It will be thin.) Bake oven 1 1/4 to 1 1/2 hours or until a toothpick inserted in center comes out clean. Let cake cool in pan for 30 minutes, then turn out on rack. When ready to serve, dust top of cake with powdered sugar.
Yield: 12 servings.