Preheat oven to 350 º
Combine in a heavy saucepan:
½ C strong coffee
8 oz. sweet chocolate
1 C sugar
1 C unsalted butter
Take off the heat after melting and stir in 4 eggs
Combine well but do not cook further.
Line a 1 quart baking dish, charlotte mold or 8”x2” round cake pan with buttered foil and pour in the chocolate mixture.
Bake for ½ hour or until the cake cracks around the edges and is crisp on top. Cool and then cover overnight or up to one week.
At serving time, invert the cake onto a flat serving dish and remove the foil. Brush the cake with heated currant jelly and place in refrigerator for 15 minutes to allow the jelly to set. Serve with whipped cream.
(Herb Day 2010 hospitality table recipe)