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Ingredientes
- 12 ounce. semi-sweet chocolate
- 3 tbsp. instant coffee granules
- 3/4 c. water
- 1 1/2 c. sugar
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 6 Large eggs
- 1 pt. (2 c.) whipping cream
Direcciones
- In a medium saucepan combine chocolate, coffee and water over low heat, stirring constantly till chocolate is melted and mix is smooth. Add in sugar and stir till dissolved. Cut butter into small pcs and stir into warm mix. Immediately remove from heat and stir till butter is melted.
- Whisk in Large eggs one at a time. Line a 10 c. metal bowl with several layers of freezer foil. Pour in chocolate mix. Bake at 350 degrees for 1 hour or possibly till the top has formed a thick crust. Remove from oven and cold. Mix will sink and crack as it cools. Cover top with foil and chill for a minimum of 2 days.
- Before serving, remove chocolate from bowl with the foil. Tear or possibly pull off foil. Place on serving platter crust side down. Whip cream till stiff. Spread whipped cream over chocolate to cover completely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 12 servings | |
| Calories 546 | |
| Calories from Fat 413 | 76% |
| Total Fat 47.67g | 60% |
| Saturated Fat 29.1g | 116% |
| Trans Fat 0.0g | |
| Cholesterol 193mg | 64% |
| Sodium 53mg | 2% |
| Potassium 292mg | 8% |
| Total Carbs 34.22g | 9% |
| Dietary Fiber 4.7g | 16% |
| Sugars 25.46g | 17% |
| Protein 7.41g | 12% |
