Ingredients
- 18 oz (1.1lbs / 500g) good quality bittersweet chocolate I prefer Valhrona or Callebaut but buy the best you can afford)
- 1 1/3 cups plus 1 tbsp (or 330mL) heavy cream
- 3/4 cup unsalted butter, cubed
- 1/4 cup kahlua
- 4 tablespoons instant coffee powder
- 6 whole eggs
- 1 cup of sugar
Preparation
Step 1
Preheat your oven to 225 degrees F.
Chop the chocolate and set aside in a large bowl.
In a saucepan, heat the butter, cream, kahlua and instant coffee until it comes to a boil. Remove from heat and pour over chocolate, letting it sit for a few minutes to allow the chocolate to start melting.
Using a whisk, mix the chocolate mixture together until completely melted, smooth, and cooled slightly
In a separate bowl, whisk together sugar, salt and eggs until the sugar is dissolved.
Pour the egg mixture into the chocolate mixture while whisking and mix to combine.
Pour into a greased and parchment lined 8 inch springform pan and bake at 225F for 2 hours or until almost set. The cake will set up more as it cools, and can be refrigerated overnight.
Slice into wedges and serve with a few berries and a dollop of lightly whipped cream or a big scoop of vanilla ice cream.