Triple Wow, Ginger! Another sure winner.

Sounds heavenly Ginger! (another heart buster!?!) Would you say this is at all similar to your slices of sin, but frozen? (taste, texture?) And, so you could indulge ~ and those of us who don't like to use liqueur, have you tried substituting anything else for the kahlua? Thanks for another (guilt-laden) recipeLOL!

Ginger-do you not eat it because you don't like the flavor of Kahlua? Why not use some of your vanilla and make a vanilla syrup to substitute?? You could just leave out the coffee and wouldn't even need to substitute for that unless you wanted to add a bit more vanilla.
I'm a coffee drinker so this is right up my alley! Low calorie and all! LOL
RL`

I don't drink at all so I've never tasted it. It's been a hit so I haven't played around with this since it's a success on its own. It's lighter in color than Slices of Sin. I'm sure you could use another liqueur but something that goes with the coffee flavor. I do like coffee in chocolate desserts which is the only thing I do like the flavor of coffee in.

If anyone makes any substitute in it, let me know how it turns out (I do tend to sample the whipped cream when I make it.)

I don't think I have your Slices of Sin recipe, Ginger-will you post it again,please.
Thanx.
RL`

Sure, Roselin. This is really good for entertaining because you can make it 2-3 days ahead & keep in the refrigerator:
SLICES OF SIN (serves 10-12)
8 oz semisweet chocolate (use a good brand)
1/2 cup strong brewed coffee
2 sticks butter, (1/2 lb)
1 cup sugar
4 eggs, beaten
1 cup heavy cream
Preheat oven to 350°. Line a glass loaf pan w/foil; butter the foil. In the top of a double boiler, melt the chocolate in the coffee. Add the butter & sugar, stirring until the butter is melted. Cool the mixture for 10 minutes. Beat in the eggs 1 at a time. Pour the mixture into the prepared loaf pan. Bake until a crust forms on top, approximately 35-45 minutes. When cool enough to handle, set the loaf pan in enough cool water to come halfway up the pan. The dessert wil rise & fall as it cools. When cool, wrap the pan well & refrigerate for at least 2 days or up to 2 weeks. When ready to serve, beat the cream until stiff (can flavor with 2-3 tsp brandy, but I just used vanilla & a little sugar). Unmold the loaf & slice. Garnish w/cream.~~

How did I ever miss this one?? Sinful, that's what it is. But will try it anyhow.
Thanx.
RL`

Ginger, These sounds good. I think i might just fly over and i will being my fork with me.
Ilene

Ginger; This sounds really good. I want to make it for Labor Day weekend, can I make it now how long will it stay fresh in the frezzer?

I suppose it would if you make sure you wrap it really well & air-tight. I've only made it & frozen it a couple of days before serving.

Well I made it on Thursday for Sunday, wrapped it well, & it is heavenly, It was really hot on Sunday & we had been at a local Wine Harvest celebration all day, then back to my house for dinner. It was a great way to end a very hot day & warm evening. Thanks for the recipe

I'm so glad you enjoyed it. Thanks for letting me know.