-Dorothy Cross TMPJ72B
-Cake:
1 lb (4 sticks) unsalted butter,
-cut into pieces
1 lb Semisweet chocolate
1 c Strong coffee
2 c Sugar
8 Large eggs; room temperature
-Frosting:
1 c Heavy cream
1/4 c Powdered sugar
1/4 ts Vanilla
-Chocolate Flakes
CAKE: Preheat oven to 350 degrees. Completely line the bottom and sides of
a 10-inch cake pan with foil, allowing some of the foil to extend beyond
the top of the pan. Smooth out the foil as much as possible. Generously
coat with some of the butter. Melt the chocolate with the remaining butter,
coffee, and sugar over low heat. Simmer over low heat until the sugar
dissolves. Beat the eggs until thick, about 5 minutes. Stir into the
chocolate mixture. Pour into the prepared pan. Bake for approximately 50
minutes, or until the center is just set. Cool completely in the pan. Cover
and refrigerate in the pan until firm, at least 8 hours or overnight.
FROSTING: A few hours prior to serving, whip the cream with the sugar and
vanilla. Invert cake onto a serving platter. Carefully remove the foil.
Frost the cake with the whipped cream. Garnish with the Chocolate Flakes.
To make Chocolate Flakes, melt semisweet chocolate and spread on a marble
slab or large flat plate. Let the chocolate harden. Scrape against it with
a knife and it will flake into thin pieces.
Yields
12 Servings