1 cup strong brewed coffee
3/4 cup granulated sugar
1/4 cup plus 3 tablespoons unsweetened cocoa powder
1 egg
1/2 cup packed brown sugar
4 tablespoons unsalted butter, melted
1/3 cup heavy cream
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder

Grease bottom and sides of an 8-inch square baking pan.

In a medium bowl, combine coffee, granulated sugar, and 1/4 cup cocoa. Whisk until well blended.

In a large bowl, combine egg, brown sugar, melted butter, cream and vanilla extract. Blend well. Add flour, remaining 3 tablespoons cocoa, and baking powder; mix until smooth. Pour into prepared pan. Top with coffee mixture.

Place a round wire or bamboo rack in a wok. Put filled baking pan on rack. Pour boiling water into wok to reach halfway up sides of baking pan. Cover and cook over low heat until wooden pick inserted in top half of cake comes out clean, 20 to 25 minutes. Remove baking dish from rack. Serve warm, spooning fudge sauce over cake.

Serves 6 to 8.