This recipe has been adapted from Mary Berry's Ultimate Cake Book.
12oz(350g) Plain chocolate, broken into pieces
2 Tsp of Instant Coffee
2 Tbsp of Hot Water
3 Large Eggs
8oz(225g) Caster Sugar
1 Tsp of Vanilla Extract
3oz(75g) Self-Raising Flour
1) Pre-heat the oven 190c/375c/Gas 5. Grease and base line a 12 x 9in (30 x 23 cm) roasting tin with greased greaseproof paper.
2) Melt the chocolate slowly in a bowl with the margarine over a pan of hot water stirring occasionally. Allow to cool. Dissolve the coffee in the hot water.
3) In another bowl, mix together the coffee, eggs, sugar, and vanilla extract. Gradually beat in the chocolate mixture. Fold in the flour and then pour the mixture into the prepared tin.
4) Bake in the pre-heated oven for about 40-45 minutes or until firm to the touch and a dull crust has formed. Leave to cool in the tin. When the cake is completely cold cut in to squares.
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