Melitta Mocha Fudge Cake 1996 (Canadian) Flourless, Gluten Fre

• 1 lb best lindt semisweet chocolate (70 % cocoa butter)
• 1 lb unsalted butter
• 1 cup granulated sugar
• 1 cup premium melitta hot brewed coffee
• 8 large eggs
• 1/2 cup whipped cream (to garnish)

1. In a large saucepan add sugar, chocolate, coffee and butter.
2. Stirring constantly, heat until melted and dissolved.
3. Remove from stove and place in a large mixer bowl.
4. Whisk the eggs.
5. Slowly very slowly, add the eggs into the warm chocolate mixture.
6. Beat on low speed until Just blended.
7. Pour into a foil buttered lined 9 inch spring form pan.
8. Bake 1 hour at 350 degrees, or just until ALMOST SET.
9. Remove to a cooling rack.
10. Cool thoroughly.
11. Then place into the refrigerator.
12. Slice next day, garnishing with whipped cream.

chocolate, unsalted butter, sugar, coffee, eggs, whipped cream

Taken from www.food.com/recipe/melitta-mocha-fudge-cake-1996-canadian-flourless-gluten-fre-77826 (may not work)