7 oz Bittersweet
-chocolate,chopped
3/4 c Unsalted butter
4 lg Eggs
1 1/3 c Sugar
1 ts Instant coffee powder
Preheat oven to 325#161#F. Butter and sugar 8-inch-diameter springform pan.
Wrap foil around outside of pan. Melt chocolate and butter in heavy medium
saucepan over low heat, stirring until smooth. Whisk eggs, sugar and coffee
powder in large bowl until well blended. Whisk in chocolate mixture.
Pour batter into prepared pan. Place cake in large baking pan. Add enough
hot water to baking pan to come halfway up sides of cake. Bake until knife
inserted in center comes out clean, about 1-1/2 hours (cake will be about
1/2-inch high). Remove cake from water bath. Remove foil. Cover and
refrigerate overnight. (Can be prepared 1 week ahead; keep refrigerated.)
Release pan sides from cake. Cut into wedges. Serve cold.
Serving Ideas: Serve with Creme Anglaise and Raspberries.
Per serving: 294 Calories; 19g Fat (54% calories from fat); 3g Protein; 33g
Carbohydrate; 93mg Cholesterol; 22mg Sodium
Yields
12 Servings