I used to make it for birthdays at a retreat centre, and it was always requested. This is a cake that is not only dessert, but real *food*...
the better your ingredients, the better the outcome.
4 oz. bittersweet chocolate
melted with 2T coffee (brew good coffee)
1/4 lb. unsweetened butter
3/4 c. sugar
3 eggs, separated (whip whites and fold in at end)
1/3 cup ground pecans (you could try almonds too)
1 T. vanilla
1 cup black bean puree (from black turtle beans, soaked and cooked in plain water)
melt chocoalte in a double boiler.
cream butter and sugar. add egg yolks
add other ingredients
fold in whipped egg whites
bake in an eight inch pan at 350 about 45 minutes or until set.
(I used a tort pan with a lift out bottom.)
makes a very elegant, dense, rich cake that stays slightly moist.
Decorate with a few dollops of whipped cream, or just some candied violets.or fresh flowers.
Delicious. and you can only eat a small piece.
this will serve 8.
(i don't drink coffee anymore, so might use decaf.
it just lends a subtle flavour)