1 Cup Espresso or strong coffee

1 Pound Semi- Sweet Chocolate chopped

2 cups Sugar

2 cups un-salted butter

8 large eggs

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Topping

1 ½ cups whipping cream

¼ cup icing sugar

½ tsp vanilla

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Instructions

• Pre-heat oven to 250 F, Tin foil a 8″ spring form pan, side and bottom (do not rip) so the cake batter does not leak out while baking.
• In a double boiler over low heat mix together chocolate, Espresso, sugar, un-salted butter and stir until smooth and sugar is dissolved and chocolate is melted, remove from  heat.
• Crack eggs in a separate bowl and whisk until smooth.
• Next slowly add the equivalent of one egg at a time to the chocolate mixture while mixing in, stir until all eggs are blended in the chocolate mix.
• Pour into spring form pan and bake for 1 ½- 1 ¾  hour.

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The hard part about this cake is waiting for it to set. Overnight is best, but before the cake cools completely press down the edges that have bulged up around the sides of the pan. Remove tin foil and put on a cake plate after cooling. Cut into 14- 18 pieces with a hot knife,  Whip the cream add the sugar and vanilla, Either cover cake before cutting  or place on individual pieces, this cake also is really good with a raspberry coulis. Enjoy!

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