---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Deep Chocolate Cake with Rosewater Cream
  Categories: Cakes, Chocolate
       Yield: 12 servings
  
   1 3/4 c  Coffee; strong
     1/4 c  Bourbon
       5 oz Unsweetened chocolate
       8 oz Butter
       2 c  Flour
       1 ts Baking soda
       1 pn Salt
       2 c  Sugar
       2    Eggs
       1 ts Vanilla
     1/3 c  Cocoa powder
       2 c  Heavy cream
       2 ts Rosewater
  
   Recipe by: Lisa Chodosh
   Preheat oven to 275.  Put coffee, bourbon, chocolate and
   butter in bowl over simmering water.  Let chocolate melt,
   stirring to keep smooth.  Sift flour, soda and salt into
   another bowl.  When chocolate is melted, scrape into bowl
   of mixer.  At low speed add the sugar, little by little,
   until dissolved.  Add sifted flour mixture, bit by bit, to
   make a batter.  Beat in eggs and vanilla til smooth. Butter
   a bundt or tube pan and dust with cocoa powder. Pour in
   batter.  Bake for 1 1/2 hours, or until cake just shrinks
   from sides of pan.  Do not overbake.  Cool completely on a
   rack before turning out.  Dust with more cocoa powder.
   For service, whip cream, flavor with rosewater.  Serve cake
   slice with cream, garnish with berries and mint sprig.  You
   can also sift a little powdered sugar over the cake. This
   cake keeps very well.  Wrap tightly in plastic wrap, keep
   at room temperature for up to 3 days.
   This was given to me by a culinary student of mine from
   Mississippi many years ago.  I'm a foodservice professional
   and I've used this on many a fancy NYC dessert menu--it is
   my favorite chocolate cake, bar none.  Follow baking
   directions explicitly--it keeps for a week well wrapped in
   the fridge.  Enjoy it. Lisa Chodosh
  
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