Preheat the oven to 180°C Line a small baking pan or roasting tray (eg, about 25cm x 20cm) with buttered foil or greaseproof paper.

Melt the chocolate and butter Stir until smooth.

Remove from heat and allow to cool for 10 minutes.

In a large bowl, cream the eggs and sugar until pale.

Beat in the coffee and then the half-cooled chocolate mixture.

Fold in the sifted flour and salt.

Pour the batter into the pan and bake for 20 to 25 minutes.

It should be crusty on top, but still a bit gooey inside.

Leave to cool in the pan.

Serve just warm, or cold, cut into squares.