8 oz Bittersweet chocolate

    1/2 lb Butter

    1/2 c  Coffee; very strong

      1 c  Sugar

      4    Eggs

  Prepare a 9" cake pan with a circle of buttered
  parchment paper. Wrap the outside of the pan in foil
  to prevent batter seepage. Preheat oven to 300~. Melt
  together the chocolate, butter and coffee. Either melt
  in the microwave or slowly over hot water in double
  boiler. When smooth and shiny, add sugar and mix well.
  Wisk in the eggs, one at a time until completely
  blended. Pour batter into prepared pan and place in
  the center of the preheated oven. Bake 1 hour and 15
  minutes. The top will be covered with a crust, but the
  center will be soft and appear undone. Cool in pan to
  room temp, then refrigerate in pan overnight or
  longer. Cake will solidfy into solid fudgelike
  consistency. To remove from pan, loosen edges of pan
  and invert on plate. Reinvert on another plate. Press
  back any loosened pieces. To serve, sprinkle with
  powdered sugar or cover with whipped cream and
  chocolate curls. If you like, spread with raspberry
  jam before covering with whipped cream. There is NO
  FLOUR in this cake!!