INGREDIENTS

INSTRUCTIONS

Preheat oven to 275. Put coffee, bourbon, chocolate and butter in  bowl
over simmering water. Let chocolate melt, stirring to keep  smooth.
Sift flour, soda and salt into another bowl. When chocolate  is melted,
scrape into bowl of mixer. At low speed add the sugar,  little by
little, until dissolved. Add sifted flour mixture, bit by  bit, to make
a batter. Beat in eggs and vanilla til smooth. Butter a  bundt or tube
pan and dust with cocoa powder. Pour in batter. Bake  for 1 1/2 hours,
or until cake just shrinks from sides of pan. Do not  overbake. Cool
completely on a rack before turning out. Dust with  more cocoa powder.
For service, whip cream, flavor with Rosewater.  Serve cake slice with
cream, garnish with berries and mint sprig. You  can also sift a little
powdered sugar over the cake. This cake keeps  very well. Wrap tightly
in plastic wrap, keep at room temperature for  up to 3 days.  This was
given to me by a culinary student of mine from Mississippi  many years
ago. I'm a foodservice professional and I've used this on  many a fancy
NYC dessert menu--it is my favorite chocolate cake, bar  none. Follow
baking directions explicitly--it keeps for a week well  wrapped in the
fridge. Enjoy it. Lisa Chodosh  Recipe by: Lisa Chodosh  Posted to
JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on  Jun 30,
1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 487
Calories From Fat: 263
Total Fat: 30.2g
Cholesterol: 98.9mg
Sodium: 154.7mg
Potassium: 188.9mg
Carbohydrates: 54.8g
Fiber: 3.3g
Sugar: 33.6g
Protein: 5.8g