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Preheat oven to 325#161#F. Butter and sugar 8-inch-diameter springform pan. Wrap foil around outside of pan. Melt chocolate and butter in heavy medium saucepan over low heat, stirring until smooth. Whisk eggs, sugar and coffee powder in large bowl until well blended. Whisk in chocolate mixture. Pour batter into prepared pan. Place cake in large baking pan. Add enough hot water to baking pan to come halfway up sides of cake. Bake until knife inserted in center comes out clean, about 1-1/2 hours (cake will be about 1/2-inch high). Remove cake from water bath. Remove foil. Cover and refrigerate overnight. (Can be prepared 1 week ahead; keep refrigerated.) Release pan sides from cake. Cut into wedges. Serve cold. Serving Ideas: Serve with Creme Anglaise and Raspberries. Per serving: 294 Calories; 19g Fat (54% calories from fat); 3g Protein; 33g Carbohydrate; 93mg Cholesterol; 22mg Sodium Recipe By: Bon Appetit/January 1993 Posted to EAT-L Digest 4 November 96 Date: Tue, 5 Nov 1996 09:27:40 -0500 From: "McNamara, Kelly"
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 12|
|Calories from Fat: 742 (69%)|
|Amt Per Serving||% DV|
|Total Fat 82.4g||110 %|
|Saturated Fat 49.3g||247 %|
|Monounsaturated Fat 22.7g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 535.7mg||165 %|
|Sodium 131mg||5 %|
|Potassium 196.6mg||5 %|
|Total Carbohydrate 77.7g||23 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 76.8g|
|Protein 11.9g||17 %|
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Calories per serving: 1068
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