1. Grease a 23cm slab pan, line the bottom with paper, grease the paper. 2. Combine butter, chocolate, sugar, water, whisky and coffee in a double saucepan or a heatproof bowl, stir over hot water until the chocolate is melted and mixture smooth; cool to luke warm. 3. Transfer the mixture to a large bowl, stir in the sifted flours and cocoa, then the eggs. 4. it's quite a thin batter, so don't panic! 5. Pour into the prepared tin and bake in a moderately slow oven for about 1 1/4 hours. 6. Stand 10 minutes before turning onto a wire rack to cool. 7. Serve dusted with sifted icing (confectioner's) sugar, and whipped cream if you wish. ---------------------------------------------------------------------------
Nutrition
Ingredients
