Mississipi Mud Cake

                 The reason of the name of this cake is not known, although it has been speculated that the appearance of the mixture was the inspiration.

                 If preferred, an equal amount of milk plus a teaspoon of vanilla may be substituted for the bourbon.

Serves 8

• 1 cup unsalted butter
• 5 oz bittersweet chocolate, cut into chunks
• 1¾ cups sugar
• 1 cup brewed strong hot coffee
• One-third cup bourbon
• 2 cups all-purpose flour
• One-third teaspoon baking powder
• ¼ cup + 1 tablespoon cocoa powder
• 1 egg, lightly beaten
• 1 tablespoon icing sugar

1. Preheat the oven at 350F (180C) ; prepare a 9-inch springform pan by lining the base with wax paper and buttering the sides.
2. Place the butter, chocolate, sugar and coffee in a large bowl or in the top half of a double boiler and position over simmering water, stirring constantly until chocolate melts and the mixture is quite smooth ; leave to cool slightly, then mix in the bourbon.
3. Stir together the flour, baking powder ¼ cup cocoa powder ; gradually stir into the chocolate mixture.
4. Add the beaten egg, mix gently but thoroughly.
5. Pour the mixture (which will be quite liquid) into the prepared pan and bake for 1 hour ; then, reduce heat to 300F (150C) and bake for an additional 30 minutes, or until a cake tester comes out clean.
6. Allow the cake to cool before releasing the sides and removing from the pan.
7. Combine the remaining cocoa powder and the icing sugar and dust over the cake before serving.

BON APPÉTIT