8 oz Bittersweet chocolate
1/2 lb Butter
1/2 c  Coffee; very strong
1 c  Sugar
4    Eggs

Prepare a 9″ cake pan with a circle of buttered
parchment paper. Wrap the outside of the pan in foil
to prevent batter seepage. Preheat oven to 300~. Melt
together the chocolate, butter and coffee. Either melt
in the e or slowly over hot water in double
boiler. When smooth and shiny, add sugar and mix well.
Wisk in the eggs, one at a time until completely
blended. Pour batter into prepared pan and place in
the center of the preheated oven. Bake 1 hour and 15
minutes. The top will be covered with a crust, but the
center will be soft and appear undone. Cool in pan to
room temp, then refrigerate in pan overnight or
longer. Cake will solidfy into solid fudgelike
consistency. To remove from pan, loosen edges of pan
and invert on plate. Reinvert on another plate. Press
back any loosened pieces. To serve, sprinkle with
powdered sugar or cover with whipped cream and
chocolate curls. If you like, spread with raspberry
jam before covering with whipped cream. There is NO
FLOUR in this cake!!