I don't drink coffee either but this sure adds to the rich flavor. I wouldn't omit it. It doesn't taste like coffee though. I hope you like it. It's my standby.

Ginger, is that recipe still on a thread here? It sounds like a good one!

Ginger's recipe is probably one of the first I saved on the Cooking forum, even though she doesn't post there anymore. Here's the original and a recent posting.

Posted by: Ginger-St Thomas on Tue, Nov 9, 99 at 10:07

SLICES OF SIN (improves with age)
8 oz semisweet chocolate (use the good kind)
1/2 cup strong brewed coffee
2 sticks butter
1 cup sugar
4 eggs, beaten
1 cup heavy cream
2-3 tsp brandy
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 (can do this in a microwave). Add the butter & sugar, stirring until the butter is melted. Cool the mixture for 10 minutes. Beat in the eggs one at a time. Pour the mixture into the prepared loaf pan. Bake until a crust forms on top, approximately 35-45 minutes. Set the loaf pan in enough cool water to come halfway up the pan. The dessert will rise & fall as it cools. (Don't put the glass pan in the cool water until the pan cools a bit.) 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. Stir in the brandy. Unmold the loaf & slice into individual servings. Garnish w/dollops of cream. Serves 10-12.

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.
~~From Capital Classics

Here is a link that might be useful: Slices of Sin

I'm glad the links at the google search copied my notes too. :) I first posted it either here or at Recipe Exchange.

HanArt, thanks for those recipes. I will be trying that one for the holidays!

Thank you for your response. I will definitely make it and I will add the coffee - I just wanted to make sure it wasn't a strong coffee flavor. I am sure we will enjoy it. I think this may be the recipe that has been requested and posted the most times on this entire site. Thank you Ginger.

You're most welcome. It really is better if you make it a couple days ahead.

I can't believe I put off making this recipe for so long, it is so easy and sooooo delicious. Thanks, it was a huge hit.

Glad you enjoyed it. I made it last weekend & have a sliver calling to me from the refrigerator. Nice to have something you can make a coupld days (or more) ahead of time.