Posted by Ginger - St. Thomas 8/11/2001 6:44 am

Serves 10-12.

Source: Jr. League Centennial Cookbook

8 ounces semisweet chocolate (use a good brand)
1/2 cup strong brewed coffee
2 sticks butter (1/2 pound)
1 cup granulated sugar
4 eggs, beaten
1 cup heavy cream

Preheat oven to 350 degrees F. Line a glass loaf pan with foil; butter the foil.

In the top of a double boiler, melt the chocolate in the coffee. Add the butter and sugar, stirring until the butter is melted. Cool the mixture for 10 minutes. Beat in the eggs 1 at a time. Pour the mixture into the prepared loaf pan. Bake until a crust forms on top, approximately 35-45 minutes.

When cool enough to handle, set the loaf pan in enough cool water to come halfway up the pan. The dessert will rise and fall as it cools.

When cool, wrap the pan well and refrigerate for at least 2 days or up to 2 weeks. When ready to serve, beat the cream until stiff (can flavor with 2-3 teaspoons brandy, but I just used vanilla extract and a little sugar). Unmold the loaf and slice. Garnish with cream.