225g cups plain flour
pinch of salt
1 tsp baking powder
300ml strong brewed coffee
50ml bourbon or brandy
150g plain chocolate
225g butter or margarine
400g granulated sugar
3 eggs, at room temperature
1 ½ tsp vanilla essence
cocoa powder for dusting
sweetened whipped cream or ice cream,
Preheat the oven to 140°C/275°F/Gas 1.
Sift the flour, salt and baking powder together into a mixing bowl and set aside until required.
Combine the coffee, bourbon or brandy, chocolate and butter or margarine in the top of a double boiler or in a bowl set over a pan of simmering water. Heat until the chocolate and butter have melted and the mixture is smooth, stirring occasionally.
Pour the chocolate mixture into a large bowl. Using an electric mixer on low speed, gradually beat in the sugar. Continue beating until the sugar has dissolved.
Increase the speed to medium and add the sifted dry ingredients. Mix well, then beat in the eggs and vanilla until thoroughly blended and smooth.
Pour the mixture into a well-greased 3 litre savarin mould that has been dusted lightly with cocoa powder. Bake for 1 hour 20 minutes in the oven until a skewer inserted in the cake comes out completely clean.
Leave the cake to cool in the mould for about 15 minutes, then unmould it onto a wire rack and set aside until it is completely cooled.
When the cake is cold, dust it lightly with cocoa powder. Serve with sweetened whipped cream or ice cream, if desired. Use vanilla, or other flavoured ice creams if you prefer.