Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Sticks butter Chocolate; cut-up
1/2 c Sugar 2 1-oz unsweetened chocolate
1/2 c Coffee, strong brewed Squares; cut-up
6 oz Semisweet or bittersweet 4 Eggs

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 1:07

1. Preheat oven to 350°F. Line an 8-inch springform pan with foil.
Butter foil generously. Dust with flour; tap out excess.

2. In a 2-qt glass bowl, combine butter, sugar, coffee, semisweet
chocolate, and unsweetened chocolate. Heat in a microwave on High 1
1/2 to 2 mins, or until chocolate and butter are melted and mixture
is smooth when stirred. Remove from heat. Whisk in eggs until smooth
and well blended.

3. Pour batter into prepared pan. Bake 50 to 55 mins, or until top
has a crust and is dry to the touch. Let cool in pan. Run a sharp
knife around edge of pan to loosen cake and remove springform side of
pan. Invert cake to unmold, peel off foil, the place cake right side
up on a serving plate. Store cake, covered, in refrigerator or
freezer.

NOTES : This is a dense, very rich cake and a very versatile chocolate
recipe. It can be served alone as a dessert. You can slice it
thinly and top it with whipped cream and fresh raspberries. You
may set slices in raspberry sauce, blackberry sauce, strawberry
sauce, creme anglaise, or melted vanilla ice cream.

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