Ingredients Jump to Instructions ↓

  1. 8 oz Bittersweet chocolate

  2. 1/2 lb Butter

  3. 1/2 c Coffee; very strong

  4. 1 c Sugar

  5. 4 Eggs

  6. 9" cake pan with a circle of buttered parchment paper. Wrap the outside of the pan in foil to prevent batter seepage. Preheat oven to

  7. 1 hour and 15 minutes. The top will be covered with a crust, but the center will be soft and appear undone. Cool in pan to room temp, then refrigerate in pan overnight or longer. Cake will solidfy into solid fudgelike consistency. To remove from pan, loosen edges of pan and invert on plate. Reinvert on another plate. Press back any loosened pieces. To serve, sprinkle with powdered sugar or cover with whipped cream and chocolate curls. If you like, spread with raspberry jam before covering with whipped cream. There is NO FLOUR in this cake!!


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