“Very rich elegant dessert--more of a mousse or cheesecake than a cake. I make this at Christmas.”
1hr 15mins

Ingredients Nutrition

  • 1 lb butter
  • 1 cup sugar
  • 1 cup strong coffee
  • 8 large eggs
  • 16 ounces semisweet chocolate


  1. Preheat oven to 350°F.
  2. Use a 9 inch springform pan.
  3. With pan locked, coat inside of pan with a thin film of butter. This will help alumnium foil to adhere to contour of pan. Place sheet of alumnium foil inside pan and press along bottom and sides.
  4. This step will prevent batter from leaking during baking.
  5. In heavy saucepan, over low heat, combine butter, sugar, and coffee; stir until all is melted.
  6. Remove from heat.
  7. In separate bowl, beat eggs (by hand or electric mixer) a couple of minutes, until slightly thickened.
  8. Stir in chocolate and mix to a uniform color.
  9. Pour in pan and bake for 50 to 60 minutes.
  10. Cake will fall slightly as it cools.
  11. When room temperature, open springform pan, peel foil away from sides, place serving plate on top and flip over. Remove remaining foil.
  12. Serve at room temperature.
  13. Note: This cake is rather hard to slice, use plain dental floss or kitchen string, and holding taut in both hands, slice through cake, dividing it as you go.
  14. For Christmas, decorate center with holly leaves and cranberries.

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