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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
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A delightfully decadent chocolate cake perfect for the holidays ... or anytime! Ingredients:
1 cup granulated sugar |
2 cups unsalted butter |
1 cup water |
1 teaspoon instant coffee granules |
16 ounces semi-sweet chocolate baking squares, cut into pieces |
8 eggs, slightly beaten |
1/2 cup chilled whipping cream |
1 tablespoon powdered sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Grease a 9 x 3 springform pan.
3. Heat granulated sugar, butter, water, dry coffee granules, and chocolate in a 3 quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
4. Stir in eggs and pour into the springform pan.
5. Bake until wooden pick inserted in center comes out clean, 45 - 50 minutes.
6. Cool completely.
7. Remove sides of pan.
8. Cover cake with plastic wrap and refrigerate until chilled - at least 4 hours.
9. Remove plastic wrap.
10. Prepare whipped topping by beating whipping cream and powdered sugar together until stiff peaks form (or use premade Cool Whip Topping) :o).
11. Garnish with whole almonds.
12. Refrigerate any remaining cake.
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