½ cup coffee
¼ teaspoon salt
¾ cup granulated sugar
18 ounces semisweet chocolate
1 cup unsalted butter
Heat oven to 300 degrees. Grease an 8-inch round cake pan.
In a small bowl, dissolve sugar and salt into coffee.
In a large saucepan melt the butter. When butter is melted, lower the heat to the lowest setting and add the chocolate. Mix until the chocolate is melted and remove from heat.
Add the coffee and sugar mixture and mix until combined. Add the eggs a little at the time, mixing well after each addition. Pour batter into prepared pan and place the cake pan on a sheet tray.
Fill the sheet tray with enough hot water to reach halfway up the sides of the cake pan. Bake for 30-40 minutes or until fairly firm.
Serves eight to 10.
"American Classics, Casual and Elegant Desserts" by Alain Roby (2013)