Title: Flourless Chocolate Cake
Categories: None
Yield: 1 Servings

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

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