Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 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 waxed 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 refridgerator 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. NOTE: For those who wish to make it pareve, I think it would be simple enough to substitute an appropriate margarine, and non-dairy whipped topping for the butter and whipped cream. From: leiba@eskimo.com Posted to FOODWINE Digest by Ana Kurland on Nov 18, 1997
