Flourless Chocolate Cake For Passover 2 C semisweet chocolate chips (12 oz) 1/2 C butter plus extra for coating 1/4 C sugar 1/4 C water 1 teaspoon instant coffee granules 3 eggs Whipped cream for topping Preheat the oven to 425 degrees F. Butter the bottom and sides of a 9- inch pie plate. Place a 12 inch square sheet of wax paper in the plate and butter the wax paper. In a medium-size saucepan, combine the chocolate chips, 1/2 C butter, 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 wax paper-lined pie plate. Bake for 10 minutes; the cake will not be completely set in the middle. Cool, cover loosely, then chill 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 wax paper. Top with whipped cream.
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