Melitta Mocha Fudge Cake 1996 (Canadian) Flourless, Gluten Fre - cooking recipe

Ingredients

1 lb best lindt semisweet chocolate (70 % cocoa butter)
1 lb unsalted butter
1 cup granulated sugar
1 cup premium melitta hot brewed coffee
8 large eggs
1/2 cup whipped cream (to garnish)

Preparation

In a large saucepan add sugar, chocolate, coffee and butter.
Stirring constantly, heat until melted and dissolved.
Remove from stove and place in a large mixer bowl.
Whisk the eggs.
Slowly very slowly, add the eggs into the warm chocolate mixture.
Beat on low speed until Just blended.
Pour into a foil buttered lined 9 inch spring form pan.
Bake 1 hour at 350 degrees, or just until ALMOST SET.
Remove to a cooling rack.
Cool thoroughly.
Then place into the refrigerator.
Slice next day, garnishing with whipped cream.