160°C, 325°F, Gas Mark 3
Serves 10


16 oz unsalted butter 7 ½ oz sugar
6 fl oz strong, hot coffee 2 fl oz Bailey's Irish Cream or other cream liqueur
16 oz semi-sweet dark chocolate 6 eggs

Generously butter an 8-inch diameter spring-form pan. Line the bottom with wax paper; butter and flour the paper. Melt butter with sugar, coffee and Bailey's in 3 quart saucepan over medium-low heat, stirring until sugar dissolves. Add chocolate and stir until smooth. Remove chocolate mixture from heat.

With an electric mixer, whisk eggs in a large bowl until they triple in volume and form ribbons when lifted. Whisk into chocolate mixture. Pour batter into prepared pan. Bake until edges puff slightly and crack, but centre is not completely set (approx. 1 hour); do not over bake (cake will set as it cools). Transfer to rack and cool. Cover and refridgerate overnight. Run a small, sharp knife around cake pan sides to loosen. Carefully release in small portions.