Flourless Chocolate Cake
1 package (12 ounces) semisweet chocolate chips – 380 grams
1 cup unsalted butter, cut into pieces – 225 grams
1/4 cup water
1/2 cup liqueur
1/2 teaspoon instant coffee granules
1/2 cup baking cocoa
1/3 cup sugar
Grease the bottom of a 9-in. springform pan. Line the bottom of the pan with parchment or waxed paper. Grease also the paper.
In a saucepan add chocolate cips, butter, water, sugar and coffee granules. Heat over medium-low heat, stirring frequently, until melted and smooth.
Stir in cocoa until smooth.
Remove from heat.
Beat eggs in a large mixing bowl for 5 minutes or until the volume doubles. Add beaten eggs, one-third of the composition (eggs)at a time, until thoroughly incorporated.
Scrape batter into prepared pan. Bake at 325° for 40-45 minutes or until cake has risen and edges start to get firm and shiny.
Cool completely in pan on wire rack (center will sink slightly).
Cover cake; refrigerate for 4 hours or overnight.
(Cake is very good if is made 3-4 days in advance.)
The day you want to serve – remove side of pan by first running knife around edge of cake. Invert cake on sheet of parchment paper, peel off parchment pan liner, and turn the cake right-side up on serving platter.
For the decoration (Optional)- melt some chocolate cips with some sugar and liqueur. Add this composition on the cake and add your favorite fruits.