“This is a wonderful, easy, chocolate cake that I made for the Seder. It was a hit, everyone loved it. I served it with whipped cream and tossed on a few fresh raspberries. Thank you Mr. Food!!!”

Ingredients Nutrition

  • 12 ounces semisweet chocolate morsels
  • 12 cup butter, do not substitute
  • 3 eggs, well beaten
  • 14 cup sugar
  • 14 cup water
  • 1 teaspoon instant coffee
  • whipped cream, for topping


  1. Preheat oven to 425 degrees.
  2. Butter the bottom and sides of a 9 inch glass pie pan.
  3. Place a 12 inch square of waxed paper in pie pan.
  4. Butter the waxed paper.
  5. In a medium sized saucepan, combine the chocolate chips, 1/2 cup butter, sugar, water and instant coffee.
  6. Heat over medium heat for 2-3 minutes or until the chocolate and butter are melted, stir constantly.
  7. Remove from heat and stir in the well beaten eggs.
  8. Stir until mixture is smooth.
  9. Pour into the prepared pie pan.
  10. Bake for 10 minutes only, the center will not be completely set.
  11. Cool, cover loosely, then chill for 6-8 hours.
  12. When ready to serve, remove the cake from the refrigerator.
  13. Let set for 10 minutes.
  14. Invert onto a serving plate.
  15. Remove the waxed paper.
  16. Top with whipped cream.

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