Flourless Chocolate Cake

By michaelmeiner

Ingredients

• 2 cups chocolate chips
• 2 sticks margarine -- cut into pieces
• 1/4 cup water
• 1/2 teaspoon coffee
• 1/2 cup cocoa
• 1/3 cup sugar
• 8 large eggs

Details

Servings 1

Preparation

Step 1

Preheat oven to 325. Grease bottom of 9" springform pan. Line with parchment and grease again.

Place chocolate chips, margarine, water and coffee in medium saucepan over medium-low heat. Stir frequently until melted and smooth. Stir in cocoa and sugar until smooth. Remove from heat.

Beat eggs in large mixer bowl for 5 minutes or until volume doubles. Fold 1/3 of the beaten eggs into chocolate mixture. Fold in remaining beaten eggs 1/3 at a time until incorporated. Scrape into prepared pan.

Bake 35 to 37 minutes or until cake has risen (center will still move and appear underbaked) and edges start to get firm and shiny. Cool completely in pan on wire rack (center will sink slightly). Cover cake; refrigerate for 4 hours or overnight. (Cake can be prepared 4 days in advance.)