Last-Minute Chocolate Cake

by Jennifer

This recipe is adapted from Ruth Reichl’s recipe in Garlic and Sapphires.

  • 4 oz. good-quality unsweetened chocolate
  • 6 TBS unsalted butter
  • 3/4 cup strong black coffee
  • 2 TBS Kahlua
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Preheat oven to 300 degrees.  Coat a loaf pan with cooking spray and dust with flour.

Combine the chocolate, butter and coffee in a medium-size heavy saucepan;  place over medium-low heat and melt the butter and chocolate, stirring frequently.

Remove from heat and stir in the sugar until it dissolves.

Let cool for a bit before stirring in the Kahlua, vanilla and egg.

In a separate bowl, whisk together the flour, baking soda and salt;

pour the chocolate mixture into the flour mixture and stir well to combine.

Pour batter into loaf pan;

bake for 35 – 40 minutes, or until a toothpick inserted in the center comes out clean.  Cool on a wire rack.

Serve with your favorite ice cream.

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