Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 oz Semisweet Chocolate
2 oz Unsweetened Chocolate
1 tb Instant Coffee
1 1/3 c Boiling Water
1 3/4 c Flour
1/4 c Cocoa Powder -- (pref. Dutch
Process
1 1/2 ts Baking Powder
1 ts Salt
1/2 ts Black Pepper
1 Stick Unsalted Butter --
Softened
1 1/2 ts Vanilla
2 c Sugar
3 Eggs

Preheat oven to 325. Butter two 5-cup loaf pans and dust all over
with chocolate crumbs.

In a small saucepan over moderate heat place both chocolates with the
coffee powder and water. Whisk frequently until the chocolates are
melted and the mixture is smooth. Sift together the flour, cocoa,
baking powder, salt, and pepper and set aside. In a large bowl, beat
the butter until creamy and add the vanilla. Gradually add the sugar
and beat well. Add the eggs and beat until smooth. Then, on low
speed, alternately ass the dry ingredients and the chocolate
mixtures. Pour the mixture into the prepared pans and bake for 1 hour
and 10 to 15 minutes. Cover the pans loosely with foil after about 40
minutes of baking. Let the cakes cool in the pans for 15 minutes,
then invert pan and cool the cake, upside down on a rack. (The bottom
of the cake is very moist and tender at this stage). Refrigerate and
serve.

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