Chocolate Loveliness...

Here's a little bit of chocolate loveliness for you! ♥
Whilst visiting my dear friends the Smiths...
they made this delicious chocolate dessert for me.
It is scrumptious paired with fresh
whipped cream and raspberry sauce... mmmm!!

Chocolate Mocha Cake
{or Fudge Flummery}

This dessert is a cross between a Decadence,
a type of torte, and a pudding- yet distinctly
different from both. Perhaps it is most aptly
described as a chocolate-lover's delight.

Serves 8-10

½ cup strong brewed coffee,
or 1 tsp. instant coffee powder
dissolved in ½ cup boiling water
8 oz. semi-sweet chocolate, cut in pieces
1 cup granulated sugar
1 cup unsalted butter
4 eggs

Toppings:
Whipped Cream
Raspberry Sauce

Preheat oven to 350 degrees.
Cut aluminum foil or cooking parchment to
fit a 8-inch cake pan; line pan. Butter the foil or parchment.

In small saucepan, combine coffee, chocolate, sugar and butter. Cook over medium heat until chocolate and butter are melted, stirring occasionally. Stir in eggs. Combine well and pour into the prepared pan. Bake 20-30 minutes till cake cracks around the sides and is crisp on the top. Cool in the pan. Cover, then refrigerate overnight or for as long as one week. At serving time, invert the chilled cake on a serving dish and carefully peel off the foil or parchment. Cut into wedges and serve on a white plate drizzled with raspberry sauce and a dollop of fresh whipped cream {and fresh raspberries if desired.} You can also serve the cake on a white cake stand simply dusted with powdered sugar.

Enjoy! ♥

Happy Valentine's Day!