Place the butter, caster sugar, chocolate and coffee in a pan.
Melt all ingredients and simmer for 10 minutes
Take off heat and leave to cool, stir vigorously on a regular basis to help cool and create a nice smooth shiny texture
Line a tin with grease proof paper
In the meantime lightly beat 3 eggs and preheat oven to 180 degrees C
Once the chocolate mixture has cooled to luke warm mix with eggs
Pour mixture into the tray and bake at 180* for 25-30 minutes
When cooked put on a baking tray to cool
When cool wrap in cling film and put in the fridge overnight, the following day it will be ready to cut to whatever size you like, its quite rich so smallish is probably good. The perfect sailing sugar rush
