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Roll out the pastry and use to line the base and sides of a 23cm wide, 3cm deep fluted tin. Bake blind at 200C/400F/gas 6 for 15 minutes or until the base is dry. Put the chocolate, butter and sugar in a bowl over a pan of warm water, stirring until warm, smooth and melted. Mix the cocoa and coffee with the hot water stirring until smooth. In a bowl, beat the eggs until frothy and stir in the other two mixtures. Pour into the pastry case and bake at 130C/260F/gas 1 for 40-45 minutes, or until firm and risen. Serve warm or cold. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #,
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