Bittersweet Chocolate Pound Cake

3 foil-wrapped bars (6 ounce) Nestl�
    unsweetened chocolate baking bars
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
2 tablespoons instant coffee
2 tablespoons hot water
Cold water
2 cups granulated sugar
1 cup butter, softened
1 teaspoon vanilla extract
3 eggs
Viennese Glaze
Confectioners' sugar (optional)

Heat oven to 325 degrees F. Grease and flour 10-inch fluted tube or angel food cake pan. Melt unsweetened chocolate baking bars.

In small bowl, combine flour, baking soda and baking powder; set aside. In 2-cup measure, dissolve instant coffee in hot water; add cold water to measure 1 1/2 cups.

In large mixer bowl, beat granulated sugar, butter and vanilla extract until creamy. Beat in eggs, 1 at a time. Stir in melted chocolate. Add flour mixture alternately with coffee mixture. Pour into prepared pan. Bake 1 hour or until wooden pick inserted into center comes out clean.

Cool 30 minutes; remove from pan. Cool completely. Drizzle with Viennese Glaze. Sprinkle with a light sprinkling of confectioners' sugar.

Viennese Glaze:
1 (8 ounce) package (4 foil-wrapped bars)
    Nestl� semi-sweet chocolate baking bars
2/3 cup heavy or whipping cream
3 tablespoons confectioners’ sugar
3/4 teaspoon vanilla extract

In medium saucepan over very low heat, melt semi-sweet chocolate baking bars with heavy cream and confectioners' sugar, stirring until smooth. Stir in vanilla extract; cool to room temperature.

Makes about 1 2/3 cups.