Melitta Mocha Fudge Cake 1996 (Canadian) Flourless, Gluten Fre

I had this at a hardware show in Toronto in 1996..Very rich....this is flourless, and gluten free

• Ready In: 1 hr 10 mins
• Yields: 1 9inch spring form

Ingredients

• 1  lb  best lindt  semisweet chocolate (70 % cocoa butter)
• 1  lb unsalted butter
• 1  cup granulated sugar
• 1  cup  premium melitta hot brewed coffee
• 8  large eggs
• 1⁄2 cup  whipped cream (to garnish)

Directions

1. In a large saucepan add sugar, chocolate, coffee and butter.
2. Stirring constantly, heat until melted and dissolved.
3. Remove from stove and place in a large mixer bowl.
4. Whisk the eggs.
5. Slowly very slowly, add the eggs into the warm chocolate mixture.
6. Beat on low speed until Just blended.
7. Pour into a foil buttered lined 9 inch spring form pan.
8. Bake 1 hour at 350 degrees, or just until ALMOST SET.
9. Remove to a cooling rack.
10. Cool thoroughly.
11. Then place into the refrigerator.
12. Slice next day, garnishing with whipped cream.