Brazilian Chocolate Cake

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ingredients 3 oz. semisweet chocolate 1 oz. unsweetened chocolate 9 oz. strong coffee (1 cup plus 2 Tbsp.), hot 1/2 cup butter, unsalted (“sweet”), room temperature 1-1/2 cups sugar 2 lg. eggs 1 tsp. vanilla extract 2 cups cake flour, sifted 1 tsp. baking soda 1/2 tsp. salt 1/4 cup powdered sugar (approx.) method Preheat oven to 350°. Use a one-piece 8-inch tube pan — the batter is very thin and will leak through the seams of a two-piece pan. Butter and flour the pan well, tapping out the extra flour. Heat the chocolate with 2 tablespoons of the coffee in a double boiler over low heat. Stir constantly until it is melted and smooth; set aside. Cream the butter and sugar (gradually adding the sugar) until the mixture is light. Add eggs one at a time; beat well between additions. Stir in the vanilla extract and the melted chocolate. Sift the flour and measure 2 cups; then sift it again with the baking soda and salt. Gently stir it into the batter, alternating it with the rest of the coffee. Pour the batter into the tube pan. Bake for 50 minutes or until the cake pulls away from the sides of the pan and a toothpick inserted in the middle comes out clean. Let rest 5 minutes in pan; turn out onto a rack to cool. Cut in half horizontally and spread the center with Chocolate Icing. Reassemble and dust top with powdered sugar. 10 – 12 servings : Charles Nyström Sublett variation Make double the icing recipe and spread half in center of cake as above. Reheat remainder over low heat just until thin and drizzle over top of cake; let dry completely before dusting cake with powdered sugar.