Slices of Sin

Margarine is not an option. It calls for butter. It also calls for waiting two days, not one. Although the size of loaf pan is not specified a 9 1/2" x 5 1/2" loaf pan is what I considered standard and that is what I have always used with great results.

I have never made it in a metal pan, but I would certainly chance it but I would increase oven temperature to 375* F.

8 oz semisweet chocolate (use a good brand)*
1/2 cup strong brewed coffee
2 sticks butter, (1/2 lb)
1 cup sugar
4 eggs, beaten
1 cup heavy cream

Preheat oven to 350°. Line a glass loaf pan w/foil; butter the foil. In the top 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 1 at a time. Pour the mixture into the prepared loaf pan. Bake until a crust forms on top, approximately 35-45 minutes. Set the loaf pan 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 & refrigerate for at least 2 days or up to 2 weeks. When ready to serve, beat the cream until stiff (can flavor with 2-3 tsp brandy, but I just used vanilla & a little sugar***). Unmold the loaf & slice. Garnish with cream.
Serves 10-12.

*Ginger suggested using Ghiardelli so I used that.
**I was afraid the glass loaf pan would crack if I just plunked it into cold water. I placed it in lukewarm water and added ice chips to the water until it was cold.