Prepare a 9" cake pan with a circle of buttered parchment paper. Wrapthe outside of the pan in foil to prevent batter seepage. Preheatoven to 300~. Melt together the chocolate, butter and coffee. Eithermelt in the microwave or slowly over hot water in double boiler. Whensmooth and shiny, add sugar and mix well. Wisk in the eggs, one at atime until completely blended. Pour batter into prepared pan andplace in the center of the preheated oven. Bake 1 hour and 15minutes. The top will be covered with a crust, but the center will besoft and appear undone. Cool in pan to room temp, then refrigerate inpan overnight or longer. Cake will solidfy into solid fudgelikeconsistency. To remove from pan, loosen edges of pan and invert onplate. Reinvert on another plate. Press back any loosened pieces. Toserve, sprinkle with powdered sugar or cover with whipped cream andchocolate curls. If you like, spread with raspberry jam beforecovering with whipped cream. There is NO FLOUR in this cake!!
