INGREDIENTS

INSTRUCTIONS

Line a 13x9x2-inch baking pan with foil; grease.  Melt chocolate and
butter in top of double boiler over hot water over medium heat, or in
a 4- to 6-cup heavy saucepan over very low heat, stirring  occasionally
to mix. Remove from heat. In a large bowl beat eggs,  extracts, salt,
instant coffee and the sugar for 10 minutes with  electric mixer at
high speed. With mixer at low speed beat in  chocolate mixture just
until mixed. Add flour; beat only until mixed.  Stir in nuts. Turn into
prepared pan; smooth top. Bake in bottom  third of preheated 425 deg F
oven 35 minutes, reversing pan front to  back after 15 minutes to
insure even baking. When done, cake will  have a thick, crisp crust but
a pick inserted in the center will come  out wet and covered with
chocolate.  Do not bake any longer. Let  stand at room temperature
until cool.  Cover with a rack or cookie  sheet; invert. Remove pan and
foil; turn cake right side up. Let  stand at room temperature 6 to 8
hours, preferably overnight, or  refrigerate a few hours before
cutting. Using a serrated knife, trim  edges if too dark then cut cake
into 16 huge, or 24 extra-large, or  48 small squares, wiping knife
blade with a damp cloth after each  cut. Wrap individually or store in
an airtight container with waxed  paper between layers. Posted to
CHILE-HEADS DIGEST V3 #086  Date: Tue, 27 Aug 1996 16:40:29 -0500
From: "Goslowsky, George" <gjgoslow@ingr.com>

A Message from our Provider:

“Worry is the darkroom in which negatives can develop.”