INGREDIENTS

INSTRUCTIONS

Or grated chocolate. *This is a concentrated, liquid coffee easily
found in Ireland, but probably not in the States. I would dissolve 2  T
of a good instant coffee (Taster's Choice or something similar) in  an
equivalent amount of water, and use that. -- Grease and flour an
8-inch cake pan (preferably a springform cheesecake pan). Preheat  oven
to 350F. Cream the butter and sugar until light and fluffy, then  beat
in the eggs, adding a little flour and beating well after each
addition. Stir in the coffee essence, and mix thoroughly. Turn the
mixture into the prepared pan, and bake for 35-40 minutes until
springy to the touch. Turn out and cool on a wire rack. . To make the
Irish coffee syrup, put the coffee and sugar into a small pan and
bring up to the boil, stirring to dissolve the sugar. Then boil for 1
minute. Remove from heat and add the whiskey. . Wash and dry the pan
the cake was baked in, and return the cooled cake to it: then pour  the
hot coffee syrup all over it. Leave in a cool place for several  hours,
then turn out. Whip the cream until it's thick, sweeten  slightly with
confectioners' sugar, and add whiskey to taste. Spread  the cake with
the whipped cream and chill for an hour before  sprinkling with chopped
nuts or grated chocolate.  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 357
Calories From Fat: 224
Total Fat: 25.4g
Cholesterol: 154mg
Sodium: 38.9mg
Potassium: 41.9mg
Carbohydrates: 28.5g
Fiber: 0g
Sugar: 28.4g
Protein: 3.4g