| 1 | *or grated chocolate. |
| 2 | **this is a concentrated, liquid coffee easily found in ireland, but probably not in the states. |
| 3 | I would dissolve 2 t of a good instant coffee (taster"s choice or something similar) in an equivalent amount of water, and use that. |
| 4 | -- grease and flour an 8-inch cake pan (preferably a springform cheesecake pan). |
| 5 | Preheat oven to 350°F. |
| 6 | Cream the butter and sugar until light and fluffy, then beat in the eggs, adding a little flour and beating well after each addition. |
| 7 | Stir in the coffee essence, and mix thoroughly. |
| 8 | Turn the mixture into the prepared pan, and bake for 35-40 minutes until springy to the touch. |
| 9 | Turn out and cool on a wire rack. |
| 10 | . |
| 11 | To make the irish coffee syrup, put the coffee and sugar into a small pan and bring up to the boil, stirring to dissolve the sugar. |
| 12 | Then boil for 1 minute. |
| 13 | Remove from heat and add the whiskey. |
| 14 | . |
| 15 | Wash and dry the pan the cake was baked in, and return the cooled cake to it: then pour the hot coffee syrup all over it. |
| 16 | Leave in a cool place for several hours, then turn out. |
| 17 | Whip the cream until it"s thick, sweeten slightly with confectioners" sugar, and add whiskey to taste. |
| 18 | Spread the cake with the whipped cream and chill for an hour before sprinkling with chopped nuts or grated chocolate. |
