Ingredients
14 ounces of semi-sweet chocolate
10 ounces of unsalted butter
3/4 cup of strong coffee
1 1/2 cups of sugar
6 eggs
1 pint of real whipping cream
Frangelico Liqueur
Powdered sugar
Directions
Stir and melt chocolate over low heat with butter, coffee and sugar. Cool slightly. Beat in six (6) eggs.
Pour into 10" spring form pan.
Bake in a 250 degree oven for 2 hours and 15 minutes. It will rise to the top of the pan and then fall to approximately 1 inch in height.
Chill thoroughly (preferably overnight).
Serve with slightly whipped real cream, flavored with Frangelico liqueur, and powdered sugar.
Recipe by Mark Hartman.
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