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Name: Flourless Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c Butter, plus extra for; 1/4 c Sugar; Whipped cream for topping; 1/4 c Water; 1 ts Instant coffee granules; 2 c (12 oz) semisweet chocolate; 3 Eggs

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INGREDIENTS

1/2 c Butter, plus extra for
1/4 c Sugar
Whipped cream for topping
1/4 c Water
1 ts Instant coffee granules
2 c (12 oz) semisweet chocolate
3 Eggs

Servings

INSTRUCTIONS

Mr Food is shown on ABC-tv news here in the NYC area, and when he offered this recipe several weeks ago, he said that it was ideal for Passover. (3/31/97) 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 oevernight. 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. >From "Mr Food ? Simply Chocolate" (? 1996 Cogin, Inc) 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:) Posted to JEWISH-FOOD digest V97 #127 by leiba@eskimo.com on Apr 21, 1997

NOTES

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Flourless Chocolate Cake

1/2 c Butter, plus extra for
1/4 c Sugar
 Whipped cream for topping
1/4 c Water
1 ts Instant coffee granules
2 c (12 oz) semisweet chocolate
3 Eggs

Mr Food is shown on ABC-tv news here in the NYC area, and when he offered  this recipe several weeks ago, he said that it was ideal for Passover.  (3/31/97)    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 oevernight.    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.    >From "Mr Food ? Simply Chocolate" (? 1996 Cogin, Inc)    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:) Posted to JEWISH-FOOD digest V97  #127 by leiba@eskimo.com on Apr 21, 1997

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Nutrition

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Serving Size: 1 Serving (1407g)
Recipe Makes: 1 Servings

Calories: 3298
Calories from Fat: 2256 (68%)

Amt Per Serving		% DV

	Total Fat 250.7g	334 %
	Saturated Fat 132.9g	664 %
	Monounsaturated Fat 79.4g
	Polyunsanturated Fat 16.8g
Cholesterol 3824.6mg		1177 %
Sodium 1232.1mg		42 %
Potassium 1400.6mg		37 %
Total Carbohydrate 169.4g		50 %
	Dietary Fiber 0g	0 %
	Sugars, other 169.4g
Protein 104.2g		149 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3298

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