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This flourless cake is totally decadent.

Servings: 8


1 cup butter

½ cup granulated sugar

¼ cup strong coffee

8 oz. bittersweet chocolate, chopped

3 eggs, separated


Preheat oven to 325 F. Butter an 8-inch springform pan and line with parchment paper.

Melt butter with sugar and coffee over low heat until sugar dissolves. Add chocolate and stir until smooth. Remove from heat. Whisk in egg yolks.

Beat egg whites in large bowl until frothy. Add 1 tbsp. sugar and beat until glossy. Stir one-third egg whites into chocolate mixture. Fold in remaining whites. Spoon into springform pan.

Place pan on heavy cookie sheet and bake for 1 hour or until edges puff and crack and centre is not completely set; the cake will set as it cools. Refrigerate overnight and serve with whipped cream.

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