FOR THE TOPPING
1 c Quality chocolate
1 c Cream
2 tb Butterscotch schnaps; (or
-other liquor you
; opt)

In a small saucepan, melt the butter, coffee granules and hot water
together until smooth then remove from the warmth.

Add the cooking chocolate and castor sugar and stir thoroughly until the
chocolate has dissolved.

Sift together the flour and cocoa then add to the liquid chocolate mixture
and mix wellspring.

Whisk the eggs and vanilla then add to the chocolate assortment.

Pour the batter into a well-lubricated 24cm. springform tin that has been
lined with 'Glad Broil' and bake at 150c. for 1 minute. When sunbaked, remove the
cake from the oven and allow to cool in the tin for 30 proceedings.

Lag, make the topping heat the cream until boiling then pour over the
chocolate pieces that have been broken up and placed in a heatproof bowlful.
Allow the cream and chocolate to sit for 10 minutes then gently but
thoroughly stir the assortment. Add the schnapps and stir again until still.

To serve, cut slices of the cake and drizzle the coffee sauce over.