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Ingredients

1 cup white sugar 2 cups butter 1 cup water 1 teaspoon instant coffee granules 1 pound semisweet chocolate, chopped 8 eggs ½ cup heavy whipping cream 1 tablespoon confectioners' sugar 16 whole almonds, toasted

Nutrition Info

462.2 calories carbohydrate: 29.7 g cholesterol: 164.2 mg fat: 37.9 g fiber: 2.1 g protein: 5.8 g saturatedFat: 22.1 g servingSize: - sodium: 201.7 mg sugar: 27.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and wrap bottom with aluminum foil.
Heat sugar, butter, water, coffee, and chocolate in a 3-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth, remove from heat. Beat eggs in a separate bowl, gradually pour in the chocolate mixture, whisking constantly. The batter will be very thin. Transfer batter to prepared pan.
Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 45 to 50 minutes. Cool completely. Remove sides of pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours.
Remove plastic wrap. Beat whipping cream and confectioners' sugar in a chilled 1 1/2 quart bowl until stiff. Garnish top of cake with whipped cream and, if desired, whole almonds. Refrigerate any remaining cake.

16 servings

Oooooooh! Chocolate...