World's Best Flourless Chocolate Cake

Here is a simple recipe for the World's best flour-less chocolate cake. You will need some kitchen equipment and provisions to make this. The total prep and cooking time is under 1 hour.

Equipment Needed:

• Mixer
• 9" Spring Form Pan
• Spatula
• Double Boiler (or simple version)
• Roasting Pan
• Parchment Paper

And the Ingredients:

• 1 pound chocolate morsels (or any bulk chocolate) (about 1.5 small bags)
• 8 eggs
• 1/4 cup strong coffee
• 1/2 lb butter (2 sticks)

Yep that's it. Not much to get together. So here is how to do it:

1. The first thing I do is take a large pot of water or tea kettle and put it on the stove to start boiling while I am doing the rest.

2. Set the oven to BAKE or CONVECTION BAKE at 325 and put the bottom of the roaster pan in the oven at this time, let it heat up too.

3. Double Boiler: if you have one that is great, set it up and get the water boiling, if you do not, like me, then improvise. What I do is take a medium pot with about 1 inch water in it and then put a large stainless steel mixing bowl over it.

4. Put the 8 eggs in the mixing bowl and put the blender on for about 5 minutes. The eggs will double in size. Start the mixer on low and then put it on high for at least 5 minutes.

5. While the eggs are mixing: Cut a piece of parchment paper to the bottom of the springform pan. Just lay out the paper and put the pan over it, then cut around the pan. Trim to fit.

6. Eggs still mixing: now grease the SIDES ONLY of the springform pan.

7. Cut the butter into 1/2" chunks, put it in the top of the double boiler.

8. Put the chocolate in the double boiler with the butter.

9. Put the coffee in with the chocolate and butter.

10. Stir the chocolate mixture as it starts to melt until it keeps blending, stir occasionally until smooth and mixed together.

11. The eggs should be done, so turn off the blender. and mix 1/3 of the egg mixture into the chocolate. Stir until it is one color.

12. Stir in 1/2 of the remaining egg mixture and until it is uniform in color.

13. Stir in the remaining egg mixture and mix until uniform in color.

14. Place the parchment paper in the bottom of the springform pan

15. Pour the chocolate-egg mixture into the springform pan.

16. Take the roasting pan out of the oven and put the springform pan in the roasting pan.

17. Pour boiling water around the sides of the roasting pan until the water level is about the same height as the chocolate mixture in the spring form pan.

18. Put the pan combination in the oven UNCOVERED and bake for 20-25 minutes.

19. You can visually see when the center of the cake is no longer liquid, it will have a cake like appearance. Test with a thermometer that the center of the cake is 140 degrees F. The thermometer should not have any residue on it when you take it out of the cake.

20. When finished, take out the springform pan and put it on a rack to cool. DO NOT try to release the springform until it is thoroughly cooled.

21. When the cake has cooled down enough, put it in the fridge for 4-6 hours or overnight. I have made these in the morning and ready for evening serving with no problem.

To Serve: Take it out of the springform pan and put a plate over the top, flip and remove the parchment paper, then flip it back onto an cake plate or whatever you will serve it from.

Decorate with powered sugar or frosting. Be careful not to over do it, this thing is very rich.

Some variations: You can substitute your favorite liquor or rum for the coffee.