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Flourless Chocolate Cake For Passover

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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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