Categories: Chocolate, Cakes 
      Yield: 1 servings 
  
      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 microwave 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!!