Slices of Sin Tom & Kari

A wonderfully rich dessert that actually improves with age.

8 ounces semisweet chocolate
1/2 cup strong brewed coffee
2 sticks (1/2 pound) butter
1 cup sugar
4 eggs, beaten
1 cup heavy cream
2-3 tablespoons brandy

Preheat oven to 350 degrees. Line a glass loafpan with foil; butter the foil. In the top part of a double boiler, melt the chocolate in the coffee. Add the butter and sugar, stirring until the butter is melted. Cool the mixture for 10 minutes. Beat in the eggs one at a time. Pour the mixture into the prepared loafpan. Bake until a crust forms on top, approximately 35-45 minutes. Set the loafpan in enough cool water to come halfway up the pan. The dessert will rise and fall as it cools. When cool, wrap the pan well and refrigerate for at least 2 days or up to 2 weeks. When ready to serve, beat the cream until stiff. Stir in the brandy. Unmold the loaf and slice into individual servings. Garnish with dollops of cream.

10-12 servings.

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