CAKE: Preheat oven to 350 degrees. Completely line the bottom and sides of a 10-inch cake pan with foil, allowing some of the foil to extend beyond the top of the pan. Smooth out the foil as much as possible. Generously coat with some of the butter. Melt the chocolate with the remaining butter, coffee, and sugar over low heat. Simmer over low heat until the sugar dissolves. Beat the eggs until thick, about 5 minutes. Stir into the chocolate mixture. Pour into the prepared pan. Bake for approximately 50 minutes, or until the center is just set. Cool completely in the pan. Cover and refrigerate in the pan until firm, at least 8 hours or overnight. FROSTING: A few hours prior to serving, whip the cream with the sugar and vanilla. Invert cake onto a serving platter. Carefully remove the foil. Frost the cake with the whipped cream. Garnish with the Chocolate Flakes. To make Chocolate Flakes, melt semisweet chocolate and spread on a marble slab or large flat plate. Let the chocolate harden. Scrape against it with a knife and it will flake into thin pieces. Source: San Francisco Encore Cookbook Reformatted for MealMaster by: CYGNUS, HCPM52C
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|Serving Size: 1 Serving (204g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 134 (22%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 13.6mg||4 %|
|Sodium 8.3mg||0 %|
|Potassium 155mg||4 %|
|Total Carbohydrate 124.4g||37 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 122.2g|
|Protein 1.8g||3 %|
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Calories per serving: 603
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