Mr. Food's Flourless Chocolate Cakecakes, desserts 12 oz semisweet chocolate chips 1 pkg butter plus extra for coating 1/4 cup sugar 1/4 cup water 1 teaspoon instant coffee granules 3 eggs 1 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, 1/2 cup butter, the 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 shill for 6 to 8 hours, or overnight. When ready to serve, remove the cake from the refrigerator 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. |
