RUTH REICHL'S LAST-MINUTE CHOCOLATE CAKE

4 ounces fine-quality unsweetened chocolate
3/4 stick (6 tablespoons) unsalted butter
3/4 cup brewed strong black coffee
2 tablespoons Grand Marnier
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
vanilla ice cream (for serving)

Preheat oven to 300 degrees F. Butter and flour 9x5-inch loaf pan.

Combine chocolate, butter and coffee in top of double boiler or very heavy pot and stir constantly over low heat until melted. Let mixture cool for 15 minutes. Then add Grand Marnier, sugar, egg and vanilla. Stir well.

Stir flour, baking soda and salt together, and add this to chocolate mixture. Pour batter into prepared loaf pan.

Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.

Serve with a scoop of vanilla ice cream on each slice.

Makes 6 servings
Source: Garlic and Sapphires: The Secret Life of a Critic in Disguise by Ruth Reichl