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Ingredients
- 1 c. butter or possibly margarine
- 1 c. sugar + 1 Tbsp. sugar
- 1 c. espresso + 2 Tbsp. espresso **
- 16 ounce semisweet chocolate (large package)
- 6 x Large eggs, plus
- 6 x egg yolks confectioner's sugar (garnish) NOTE: can use margarine if good quality : brewed espresso or possibly very strong coffee
Directions
- Preheat oven to 325 . Grease 9" springform pan. Place wax paper on bottom of pan. Grease and flour (use Passover cake meal to dust the pan); set aside.
- Place butter, sugar and espresso in the top of a double boiler and heat till sugar dissolves. Pour warm liquid over chocolate and stir till dissolved; set aside. Beat Large eggs and yolks till frothy; add in to the chocolate mix and pour into pan.
- Bake for 1 hour; edges should crack slightly. Remove from oven and cold; cover and chill. Remove from pan and sprinkle with confectioner's sugar
- (must be kosher for passover)
- IMPORTANT: this cake is rich and has no flour. It is almost as creamy as cheesecake. You should only serve tiny thin slices. When you remove this cake from the oven it looks like it is NOT set; and it isn'teaspoon It MUST go in the refrigerator at least for 12 hrs; MAKE AHEAD OF TIME.
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