Melt in pan and then cool:
8 oz. semi-sweet chocolate 1 cup sugar 1 cup unsalted butter
1/2 cup brewed coffee 4 beaten eggs
Line a springform pan with foil and then butter the foil. Pour batter in and bake at 350 degrees for 30 minutes (or until crust forms.) Cool to room temperature and then refrigerate overnight.
Whip 8 oz. whipping cream, 1/4 cup powdered sugar, and 1/4 tsp. vanilla until stiff peaks form. Pile whipped cream on top of cake and garnish with raspberries or strawberries. Serves 10. (Keep refrigerated. Can also freeze the baked cake base and just add the whipped cream and fruit when youâ€™re ready to serve it.)