Ingredients
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1
-
1
-
1
-
8
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1
-
1
-
-
-
-
-
-
-
-
-
Directions
Dense Bittersweet Chocolate Cake, This recipe is from ‘Sweet Dreams’ by Ina Pinkney Easy to make and flourless which makes it perfect for the Passover holiday , This is a very rich cake My friends and family loved it I can only eat a small sliver at a time–a little is more than satisfying Thanks for a great recipe , Don’t let the Chocolate Police catch you with this cake or they will have to put you in jail This is SO decadent it should be illegal! My springform pan sprung a leak at the last minute, so used 2 9-inch glass cake pans and baked them for 55 minutes Perfect It’s also good with almond extract Heaven! Thanks Dojemi!
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Steps
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1
Done
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Preheat the Oven to 350 Degrees F. |
|
2
Done
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Butter the Sides and Bottom of a 10-Inch Springform Pan and Set Aside. |
|
3
Done
|
in the Top of a Double Boiler, Combine the Butter, Chocolate and Coffee and Melt Slowly, Stirring Occasionally, Until Smooth. |
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4
Done
|
Remove from the Heat and Let Cool For 5 Minutes. |
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5
Done
|
in a Medium Mixing Bowl, Whisk Together the Eggs, Sugar and Vanilla Until Frothy. |
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6
Done
|
Whisk the Eggs Into the Melted Chocolate Until Combined. |
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7
Done
|
Pour the Mixture Into the Prepared Pan. |
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8
Done
|
Bake For 1 Hour and Cool on a Wire Rack Until It Reaches Room Temperature. |
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9
Done
|
Remove the Sides of the Pan, Cover With Plastic Wrap and Refrigerate Overnight, Before Serving. |
