Coffee Toffee Fudge Cake

In saucepan, heat semisweet chocolate, butter, liqueur and coffee granules over medium-low heat, stirring constantly, until smooth.

Remove from heat; whisk in brown sugar until dissolved.

Whisk in egg yolks, one at a time, whisking well after each addition. Whisk in flour in three additions; let cool for 5 minutes.

In bowl and using electric mixer, beat together egg whites, salt and cream of tartar until soft peaks form; gradually beat in granulated sugar until stiff peaks form.

Whisk
one-third into chocolate batter; fold in remaining egg whites.

Gently fold in half of the chopped chocolate bars.

Pour into well-greased 8-inch (750 mL) round cake pan.

Run knife through batter to remove air bubbles.

Bake in 350°F (180°C) oven for 45 minutes or until top is firm to the touch and crust has formed. Let cool on rack for 10 minutes. Remove from pan and let cool completely.

In small saucepan, bring cream, liqueur and coffee granules to boil over medium-high heat.

Immediately stir in chocolate; remove from heat and whisk until smooth. Let cool to room temperature.

Pour over cake, letting some drip down sides.

Garnish with remaining chopped chocolate bar.

Refrigerate for at least 1 hour or until glaze is set. (Cake can be covered and refrigerated for up to 5 days or frozen for up to
1 week.)