• 12 oz semisweet chocolate chips
• 1/2 cup butter, plus extra for coating
• 1/4 cup sugar
• 1/4 cup water
• 1 teaspoon instant coffee granules
• 3 eggs
• Whipped cream for topping

Butter the bottom and sides of a 9 inch pie plate.

Place a 12 inch square sheet of waxed paper in the plate and butter the waxed paper.

In a medium sized saucepan, combine the chocolate chips, 1/2 cup butter, sugar, water, and coffee granules.  Heat over medium heat for 2 to 3 minutes, until the chocolate and butter are melted, stirring constantly.

Remove from the heat and stir in the eggs until the mixture is smooth.  Pour into the waxed paper-lined pie plate.  Bake for 10 minutes; the cake will not be completely set in the middle.  Cool, cover loosely, then chill for 6 to 8 hours, or overnight.

When ready to serve, remove the cake from the refridgerator and allow to sit for 10 minutes.  Invert the cake onto a large flat serving dish and remove the waxed paper.  Top with whipped cream.

From "Mr Food ® Simply Chocolate" (© 1996 Cogin, Inc)

Note:  To make it pareve, substitute an appropriate margarine, and non-dairy whipped topping for the butter and whipped cream.

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