| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | 12 oz semisweet chocolate |
| chips | ||
| 1/2 | c | Butter, plus extra for |
| coating | ||
| 1/4 | c | Sugar |
| 1/4 | c | Water |
| 1 | t | Instant coffee granules |
| 3 | Eggs | |
| Whipped cream for topping |
INSTRUCTIONS
1997 Preheat the oven to 425 F. Butter the bottom and sides of a 9- inch pie plate. Place a 12 inch square sheet of waxed paper in the plate and butter the waxed paper. In a medium sized saucepan, combine the chocolate chips, 1/2 C butter, sugar, water, and coffee granules. Heat over medium heat for 2 to 3 minutes, until the chocolate and butter are melted, stirring constantly. Remove from the heat and stir in the eggs until the mixture is smooth. Pour into the waxed paper-lined pie plate. Bake for 10 minutes; the cake will not be completely set in the middle. Cool, cover loosely, then chill for 6 to 8 hours, or overnight. When ready to serve, remove the cake from the refridgerator and allow to sit for 10 minutes. Invert the cake onto a large flat serving dish and remove the waxed paper. Top with whipped cream. NOTE: For those who wish to make it pareve, I think it would be simple enough to substitute an appropriate margarine, and non-dairy whipped topping for the butter and whipped cream. From: leiba@eskimo.com Posted to FOODWINE Digest by Ana Kurland <akur@LOC.GOV> on Nov 18,
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