Mocha Fudge Cake

¾ cup unsalted butter (1½ sticks)

10 ounces bittersweet chocolate, broken into pieces

1 cup sugar

3 large eggs

¿ cup flour

2 tablespoons instant coffee, dissolved in 2 tablespoons

just-boiled water

Confectioner's sugar, to dust

Heavy cream, whipped to serve (optional)

Heat the oven to 325 degrees. Grease an 8-inch round cake pan and line the bottom with parchment paper.

Put the butter and chocolate in a heatproof bowl set over a pan of simmering water. Heat gently, stirring, until melted. Make sure the bowl does not touch the water. Remove from the heat and let cool for 5 minutes. Stir in the sugar, then beat in the eggs one at a time. Sift over the flour and fold in, then stir in the coffee.

Pour the mixture into the prepared cake pan and bake 55 minutes until firm to the touch and pale and speckled on top. (There should be a slight wobble in the center, but don't worry, the cake will firm up as it cools.) Remove from the oven and let cool in the pan.

To serve, carefully remove the cake from the pan and put on a serving plate. Dust with confectioners' sugar and serve in wedges with whipped heavy cream if desired.

Serves eight.

Nutrition values per serving: 450 calories, 34 g fat (20 g saturated), 44 g carbohydrates, 3 g fiber, 6 g protein, 125 mg cholesterol, 25 mg sodium.

"Coffee Indulgences" by Susannah Blake (2007 Ryland, Peters & Small, $12.95)