Yield: 1 Servings
|2 cups||(12 oz) semisweet chocolate chips|
|½ cup||Butter; plus extra for coating|
|1 teaspoon||Instant coffee granules|
|Whipped cream for topping|
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, ½ 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.
Posted to FOODWINE Digest by Ana Kurland <akur@...> on Nov 18, 1997