1-3/4 cups flour
2 t baking powder
1-1/3 C milk
4 t instant coffee
1/2 C butter
1-1/4 C sugar
1/2 t almond extract
4 eggs
4 oz unsweetened chocolate, melted and cooled
1/2 C chopped almonds
Powdered sugar
Orange wedges and fresh raspberries

Grease and flour a 2-1/2 quart heat-proof glass mixing bowl or a 10-cup steamed pudding mold with cover.

In a small mixing bowl, stir together flour and baking powder, set aside. Combine milk and coffee, stir till dissolved, set aside.

In large mixing bowl, beat butter with electric mixer on medium to high for 30 seconds. Add sugar and almond extract, beat until well combined. Add eggs, one at a time, beating on low speed after each addition until just combined. Stir in melted chocolate.

Add flour mixture and milk mixture alternately to butter mixture, beating on low speed after each addition until just combined. Stir in almonds. Pour batter into prepared bowl or mold, cover tightly with foil or put lid on.

Place bowl or mold on rack in a deep kettle. Add boiling water to a depth of about an inch, cover and bring back to boil. Reduce to a simmer. Steam for 1-1/2 to 1-3/4 hours or till a long wooden pick or skewer inserted in the center comes out clean. Check water level every 30 minutes, adding boiling water to the kettle as necessary.

Remove bowl from kettle and remove top. Cool for 10 minutes, then unmold onto a platter. Let stand 30-40 minutes on a wire rack to cool. Sift powdered sugar over the top. Serve warm with chocolate sauce and garnish with orange wedges and raspberries.

Chocolate sauce: In a heavy small saucepan over low heat, melt 3/4 C semisweet chocolate pieces and 1/4 C butter. Add 2/3 C sugar. Gradually stir in one 5-oz can (2/3 C) evaporated milk. Bring to a boil, reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove and cool slightly.