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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Oooooooh! Chocolate... Ingredients:
1 cup white sugar |
2 cups butter |
1 cup water |
1 teaspoon instant coffee granules (optional) |
1 pound semisweet chocolate, chopped |
8 eggs |
1/2 cup heavy whipping cream |
1 tablespoon confectioners' sugar |
16 whole almonds, toasted (optional) |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and wrap bottom with aluminum foil.
2. Heat sugar, butter, water, coffee, and chocolate in a 3-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Beat eggs in a separate bowl; gradually pour in the chocolate mixture, whisking constantly. The batter will be very thin. Transfer batter to prepared pan.
3. Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 45 to 50 minutes. Cool completely. Remove sides of pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours.
4. Remove plastic wrap. Beat whipping cream and confectioners' sugar in a chilled 1 1/2 quart bowl until stiff. Garnish top of cake with whipped cream and, if desired, whole almonds. Refrigerate any remaining cake.
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