Decided in the interest of time to make the warm version. Easy to make. Someone else commented that it was unique to add the butter one tablespoon at a time off the heat after adding the coffee. I agree. I have made a similar cake from the Chocolate and Zucchini Website
(Melt in Your Mouth Chocolate Cake) that is wonderful.
This cake is lighter than I imagined it would be. Wonderfully chocolate.
Some in the "French Fridays with Dori" commented on the fact that it calls for an 8" bottomless tart pan but that she adjusted to a springform, suggesting in later posts to use the bottom. I have am 8" ring that I believe is a quiche ring and will check to see if there is a difference in tart and quiche "tools".
(Never used the ring...also have a 9"...that's another story. I am a compulsive buyer of kitchen tools that I think would be fun to use and are now in bins in the basement.)
Pictures of the cake don't show clever "plating"....it was late and I was tired.
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