Chocolate Mud Pie

Recipe is for a 6" square pan

Butter 130 g. (4oz)
Dark Simi-sweet Chocolate 130 g. (40z)
Instant Coffee 3 Tbs.
Water 3 fl. oz. (1/3 cup + 1 Tbs.)
Flour 75 g. (2 1/2 0z.)
Cocoa powder 30 g. (1 oz)
Bicarb. of Soda 1/4 Tsp.
Sugar 300 g. (10 oz.)
Eggs 2
Veg. Oil 5 Tsp.
Buttermilk 2 1/2 fl. oz.

Oven temp: 160 degrees C. or 315 degrees F.
Baking time: 1 1/2 hours
Line the 6" tin with parchment paper and spray with Pam

Put the butter, chocolate squares and coffee in a small pan with the water and stir, over low heat, until melted. Remove from heat.

Sift flour, cocoa and bicarb into a large bowl. Stir in the sugar and mak a well in the center. Combine the eggs, oil and buttermilk with the chocolate mixture, pour into the well in the dry ingredients. Mix until completely combined.

Pour the mixture into the prepared tin and bake until done. Check by using a skewer inserted into the center. Set cake aside to cool.

Storage: Keep in an air tight container, in the refrigerator for up to 3 weeks or freeze for 2 months.