adapted from In the Sweet Kitchen
9 oz chocolate- I used a combo of 70% and bittersweet
200 grams butter or margarine
1 tbsp espresso powder dissolved in 3 tbsp hot water
4 eggs, beaten
1 cup minus 2 tbsp sugar
1/2 tsp vanilla
Preheat the oven to 350. Line a loaf pan with foil.In a large bowl, place the chocolate, margarine and espresso.Melt in the microwave and stir until smooth.Add the sugar,and blend.Add the beaten egg and vanilla, and gently fold it in. You dont want to incorporate too much air.
Bake 70 minutes. This is how it should look. Refrigerate four hours. This is very important as it contributes to that dense fudgy texture. I couldnt photograph the result, or the happy faces, because it was Shabbat. But rest assured, there were delighted faces.