| 1 | Prepare a 9" cake pan with a circle of buttered parchment paper. |
| 2 | Wrap the outside of the pan in foil to prevent batter seepage. |
| 3 | Preheat oven to 300°F. |
| 4 | Melt together the chocolate, butter and coffee. |
| 5 | Either melt in the microwave or slowly over hot water in double boiler. |
| 6 | When smooth and shiny, add sugar and mix well. |
| 7 | Wisk in the eggs, one at a time until completely blended. |
| 8 | Pour batter into prepared pan and place in the center of the preheated oven. |
| 9 | Bake 1 hour and 15 minutes. |
| 10 | The top will be covered with a crust, but the center will be soft and appear undone. |
| 11 | Cool in pan to room temp, then refrigerate in pan overnight or longer. |
| 12 | Cake will solidfy into solid fudgelike consistency. |
| 13 | To remove from pan, loosen edges of pan and invert on plate. |
| 14 | Reinvert on another plate. |
| 15 | Press back any loosened pieces. |
| 16 | To serve, sprinkle with powdered sugar or cover with whipped cream and chocolate curls. |
| 17 | If you like, spread with raspberry jam before covering with whipped cream. |
| 18 | There is no flour in this cake!! |
