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    yields Makes 1 pietime--- difficultyeasy


    250gm Butter
    150 gm Dark Chocolate
    2 Cups Sugar
    1 Cup Hot Water
    1/3 Cup Whiskey
    1 Tablespoons Coffee
    1 Teaspoon Vanilla Essence

    1 ½ Cups Flour
    ½ Cup Self Raising Flour
    ¼ Cup Cocoa
    2 Eggs, Beaten Slightly


    Preheat oven to 160?C.

    Melt 'wet' ingredients together in a double-boiler over low heat - chocolate, butter, sugar, hot water, whiskey & coffee. Stand aside to let cool off a little.
    Meanwhile, sift Flours with cocoa in a large bowl, then slowly add chocolate mixture. Mix to combine.
    Slowly add eggs and stir until well blended.
    Pour into lined tin and bake for 90 mins. Test doneness with a skewer - for best results cake should be left just slightly moist so you get a fudgy texture in the middle with a crisper crust.

    Stand 10 minutes before turning onto rack to cool.

    Will keep for a week or so (if it lasts that long!). If you can wait, leave cake overnight for flavours to mature before slicing.

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