From a British magazine (I don’t remember which one, but it was in 1999), this recipe uses European measurements and ingredient names. I’ve [Americanized] where possible. Extremely rich, with a dense, gooey-brownie sort of texture.
- 250 g Continental plain chocolate [9 oz. bittersweet]
- 100 g unsalted butter
- 175 g icing [powdered] sugar (sifted)
- 3 eggs
- 1 teaspoon instant coffee granules, dissolved in 1 teaspoon boiling water
- Line a small 20 x 10 x 5 cm [8 x 4 x 2 in.] oblong loaf pan with plastic wrap, allowing it to overlap the edges.
- Break the chocolate into a bowl and set over a saucepan of hot (not boiling) water until melted.
- Stir until smooth and remove from heat. [Or make it easy and melt in microwave.]
- In a bowl, cream butter and icing sugar until smooth.
- Separate the eggs, reserving the whites.
- Beating the yolks into the creamed butter one at a time.
- Beat in the coffee granules.
- Add the melted chocolate
- Mix well.
- Whisk the egg whites until stiff and fold into chocolate mixture.
- Spoon into the loaf pan and spread evenly.
- Turn in the plastic wrap edges to cover.
- Chill until firm – at least 4 hours or overnight.
- To serve, remove from pan, slice, and top each slice with a topping.
My appreciation for chocolate leans toward the pedestrian, so I’ve used a combination of milk and dark chocolate, and don’t add the instant coffee. Good with strawberries, praline sauce, whipped cream, or combinations of ice cream toppings.