“Baked fudge” pretty well sums up the richness of this flourless cake. –The Craftsbury Inn, Craftsbury, Vermont
In a double boiler set over hot water, melt chocolate in coffee. Slowly add butter and sugar a little at a time until all has been added and well blended. Remove from heat and slowly add eggs, stirring constantly.
Pour chocolate mixture through a strainer into a buttered and floured 8-inch springform pan that has been wrapped in foil to prevent leakage. Bake at 350 degrees F for 50-60 minutes. Cover and refrigerate. May be made 2 days in advance.