- 12
Ingredients
- 1 lb. Semisweet chocolate chips
- 2 sticks unsalted butter
- 1/4 cup coffee liquer
- 1 tsp Vanilla extract
- 7 large eggs, at room temperature
- 1 cup sugar
- Powdered sugar
Preparation
Step 1
Preheat oven to 350.
Butter sides and bottom of 9" spring-form pan, line bottom with parchment or waxed paper.
In microwavable bowl mix chocolate, butter, coffee liquer and vanilla. Melt on medium heat for 2-3 minutes, until melted. Stir well to blend. Cool slightly
In large bowl beat eggs and sugar for 3-4 minutes.
Fold 1/3 of egg mixture into lukewarm chocolate mixture. Fold in remaining egg mixture.
Pour into prepared pan.
Place pan on cookie sheet and bake in middle of oven for 55 minutes. Cool for a few minutes. Run knife around edge and remove outer rim. Flip cake onto a serving dish and remove bottom of pan and paper.
When cool sprinkle with powdered sugar.
This cake is better if made ahead of time. I serve this with whipped cream mixed with powdered chocolate and cinnamon.