Flourless Chocolate Cake

• 2 cups semisweet chocolate chips
• 1 stick butter
• 1/4 very strong coffee
• 6 whole eggs, beaten until frothed

Preheat the oven to 350 F.

Butter the bottom and sides of a 8 inch spring form pan/

Cut a piece of parchment paper to fit the bottom of the pan.

Using a double boiler, combine the chocolate chips, butter, coffee and melt, whisking often.  Heat over medium heat for 2 to 3 minutes, until the chocolate and butter are melted, stirring.

Remove from the heat and stir in the eggs until the mixture is smooth.  Pour into the parchment paper-lined pan.  Bake for 22 minutes; the cake will not be completely set in the middle.  Cool, cover loosely, then chill for 6 to 8 hours, or overnight.

When ready to serve, remove the cake from the refrigerator and allow to sit for 10 minutes. 

I serve it with raspberries on the top.