Turkish Decadence

Divinely rich and moist, this simple to prepare, no flour cake will entice chocoholics and coffee lovers alike. Dark roast coffee beans ground to a fine powder, flour like powder, is traditional for Turkish coffee.

Makes 16 to 20 servings.

Cake
1 lb semi sweet chocolate bits or chopped good grade chocolate
2 cups unsalted butter
1 cup strong brewed coffee
1 cup sugar
1 cup lightly packed brown sugar
10 eggs
2 tbl COOKIN WITH COFFEE powder

Glaze
1/4 cup strong brewed coffee
2 tbl light corn syrup
12 ounces semisweet chocolate
1 teas vanilla extract

1. To make the cake, preheat the oven to 250 degrees. Line a 9 by 3 inch high round spring form pan with foil, covering the sides as well as the bottom of the pan. Press firmly into the bottom angles, smoothing the foil on the sides and over the rim of the pan. Lightly grease the foil.

2. Combine the chocolate, butter, brewed coffee liquid, and the sugars in a large suacepan over medium heat. Stir until the mixture is melted and smooth. Do not allow it to boil. Meanwhile, beat the eggs in a large bowl. While whisking, drizzle in 1 cup of the chocolate mixture, beating vigorously to prevent the eggs from cooking. Whisk in the remaining chocolate mixture and blend in the coffee powder.

3. Pour into the prepared pan. Bake 1 1/2 hours. The center will appear uncooked, but the sides will have pulled away from the pan. Remove from the oven and allow to cool on a wire rack. Cover and chill overnight or up to 2 days.

4. To make the glaze, bring the cofee and corn syrup to a simmer in a heavy medium saucepan. Remove from the heat and whisk in the chocolate. When smooth, stir in the vanilla.

5. Remove the cake from the baking pan to a wire rack placed over a large plate. Drizzle the icing over the decadence, smoothing to cover the top and sides. Chill.