3 oz. bittersweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
1/2 cup butter
2 tbsp instant coffee granules
2 tbsp coffee liqueur or brewed coffee
1 cup granulated sugar
1 tsp vanilla
2/3 cup all-purpose flour
1/4 tsp salt
1/2 cup semisweet chocolate chips
In heatproof bowl over saucepan of hot (not boiling) water, melt together bittersweet and unsweetened chocolates and butter, stirring occasionally. Let cool for 5 minutes.
In small bowl, dissolve coffee granules in liqueur; set aside.
In large bowl, beat eggs with sugar until pale and thickened; stir in vanilla and coffee mixture. Pour chocolate mixture over top. Stir in flour with salt over chocolate mixture; fold until just blended. Stir in chocolate chips. Scrape into 9-inch parchment paper-lined metal cake pan.
Bake in centre of 350 F oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 30 minutes. Let cool in pan on rack. Cut into 25 pieces.
Source: Canadian Living Magazine, June 2007.