| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chocolate, Cakes | 1 | Servings | |
INGREDIENTS
| 8 | oz | Bittersweet chocolate |
| 1/2 | lb | Butter |
| 1/2 | c | Coffee; very strong |
| 1 | c | Sugar |
| 4 | Eggs |
INSTRUCTIONS
Prepare a 9" cake pan with a circle of buttered parchment paper. Wrap the outside of the pan in foil to prevent batter seepage. Preheat oven to 300~. Melt together the chocolate, butter and coffee. Either melt in the microwave or slowly over hot water in double boiler. When smooth and shiny, add sugar and mix well. Wisk in the eggs, one at a time until completely blended. Pour batter into prepared pan and place in the center of the preheated oven. Bake 1 hour and 15 minutes. The top will be covered with a crust, but the center will be soft and appear undone. Cool in pan to room temp, then refrigerate in pan overnight or longer. Cake will solidfy into solid fudgelike consistency. To remove from pan, loosen edges of pan and invert on plate. Reinvert on another plate. Press back any loosened pieces. To serve, sprinkle with powdered sugar or cover with whipped cream and chocolate curls. If you like, spread with raspberry jam before covering with whipped cream. There is NO FLOUR in this cake!! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”