Recipe - Flourless Chocolate Cake For Passover

2 cup (12 oz) semisweet chocolate
chips
One half cup Butter; plus extra for
coating
One fourth cup Sugar
One fourth cup Water
1 teaspoon Instant coffee granules
3 Eggs
Whipped cream for topping

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, One half 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 paperlined 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 nondairy whipped
topping for the butter and whipped cream.

From: leiba@eskimo.com

Posted to FOODWINE Digest by Ana Kurland akur@LOC.GOV on Nov 18, 1997