Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
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|Serving Size: 1 Serving (88g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 271 (60%)|
|Amt Per Serving||% DV|
|Total Fat 30.1g||40 %|
|Saturated Fat 18.8g||94 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 86.4mg||27 %|
|Sodium 21.1mg||1 %|
|Potassium 103.1mg||3 %|
|Total Carbohydrate 49.3g||15 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 48.1g|
|Protein 1.5g||2 %|
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Calories per serving: 455
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