Submitted by Courtney Anderson; recipe from Chocolate on the Brain by Kevin Mills and Nancy Mills, 2000
Serves: 16 to 24
Prep Time: 20 minutes
Baking Time: 45 to 60 minutes
Chilling Time: 4 hours
Need: 9 or 10 inch springform pan
Ingredients:
Directions:
Melt both kinds of chocolate and the butter in a heavy pan over very low heat, stirring occasionally. When the chocolate is almost melted, turn off the heat and set aside to cool. The heat of the pan will melt the remaining chocolate.
Place an oven rack in the middle position and preheat oven to 350. Lightly rub the bottom and sides of a 9-10 inch springform pan with butter. Then swirl the cocoa around the pan. Wrap aluminum foil around the pan in case the battler leaks.
Put sugar and eggs in a food processor or large bowl. Process or beat with an electric mixer on high speed for about 2 minutes until pale yellow and frothy. Add the coffee and vanilla, and process, or beat on low speed for a few seconds or until incorporated. Add the chocolate mixture and process or beat on low speed until well-blended.
Pour the batter into the pan. Bake for 45 to 60 minutes, or until top begins to form a light crust and a toothpick or cake tester inserted into the center comes out clean. Remove from the oven and cool on a rack for about 30 minutes or until the cake reaches room temperature. Cover the pan with foil or plastic wrap and refrigerate for at least 4 hours. Serve cold.
If you are using Strawberries or Raspberries, rinse them in cold water, drain thoroughly, pat dry with paper towels and set aside.
To serve, remove the sides of the springform pan and set the cake still sitting on the bottom of the pan on a serving platter. Arrange the berries around the cake. Cut cake into small slices. Store leftovers, covered, in the refrigerator.