Serves: 9
Total Calories: 381

Cake:
1/2 cup strong brewed coffee
8 ounces semisweet chocolate, cut into pieces
1 cup granulated sugar
1 cup unsalted butter
4 eggs
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Topping:
1 cup whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 tablespoons shaved semisweet chocolate
fresh raspberries, for garnish
fresh strawberries, for garnish
candied violets, for garnish

Cake:
Preheat oven to 350°. Grease a 9x5x3-inch loaf pan. Line with parchment, and grease parchment well. In a small saucepan, combine coffee, chocolate, sugar, and butter. Cook over medium heat until butter and chocolate are melted. Stir occasionally. Remove from heat and stir in eggs. Blend well and pour into prepared pan. Bake at 350° for 55–65 minutes, or until cake cracks around sides and is crisp on top. Remove from oven and cool in pan. Cover with foil and refrigerate overnight or for up to one week.

At serving time, invert chilled cake on an oval serving platter; remove pan and carefully peel off the parchment.

Topping:
Whip cream with sugar and vanilla until soft peaks hold their form. Frost the top of the cake with whipped cream mixture. Dust with grated chocolate. Mound berries at either end of the cake on the plate. Place a few berries on top of cake. Stud berry mounds with candied violets and place a few on the top of the cake.


Fun Fact: During the 1930s, Earl Hamner, Jr. wrote about his youth in Nelson County, Virginia, during the Depression. His writings were the basis for the television series The Waltons. John-Boy's bedroom and Ike Godsey's store are re-created at Walton's Mountain Museum in Schuyler, home of Earl Hamner, Jr.

Nutritional Facts:

Serves: 9
Total Calories: 381
Calories from Fat: 279

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