Posted by: Ginger-St Thomas on Tue, Nov 9, 99 at 10:07

SLICES OF SIN (improves with age)
8 oz semisweet chocolate (use the good kind)
1/2 cup strong brewed coffee
2 sticks butter
1 cup sugar
4 eggs, beaten
1 cup heavy cream
2-3 tsp brandy
Preheat oven to 350°. Line a glass loaf pan w/foil; butter the foil. In the top of a double boiler, melt the chocolate in the coffee (can do this in a microwave). Add the butter & sugar, stirring until the butter is melted. Cool the mixture for 10 minutes. Beat in the eggs one at a time. Pour the mixture into the prepared loaf pan. Bake until a crust forms on top, approximately 35-45 minutes. Set the loaf pan in enough cool water to come halfway up the pan. The dessert will rise & fall as it cools. (Don't put the glass pan in the cool water until the pan cools a bit.) When cool, wrap the pan well & refrigerate for at least 2 days or up to 2 weeks. When ready to serve, beat the cream until stiff. Stir in the brandy. Unmold the loaf & slice into individual servings. Garnish w/dollops of cream. Serves 10-12.

SLICES OF SIN (serves 10-12)
8 oz semisweet chocolate (use a good brand)
1/2 cup strong brewed coffee
2 sticks butter, (1/2 lb)
1 cup sugar
4 eggs, beaten
1 cup heavy cream
Preheat oven to 350°. Line a glass loaf pan w/foil; butter the foil. In the top of a double boiler, melt the chocolate in the coffee. Add the butter & sugar, stirring until the butter is melted. Cool the mixture for 10 minutes. Beat in the eggs 1 at a time. Pour the mixture into the prepared loaf pan. Bake until a crust forms on top, approximately 35-45 minutes. When cool enough to handle, set the loaf pan in enough cool water to come halfway up the pan. The dessert wil rise & fall as it cools. When cool, wrap the pan well & refrigerate for at least 2 days or up to 2 weeks. When ready to serve, beat the cream until stiff (can flavor with 2-3 tsp brandy, but I just used vanilla & a little sugar). Unmold the loaf & slice. Garnish w/cream.
~~From Capital Classics