Ana's No Flour Double Chocolate Cream Cake

Prep Time:5 minutes
Cook time: 50 to 60 minutes
Serves: 6 to 8
==Description==
This is an elegant cake with a fudge like texture yet light.and creamy, and is easy to make. This cake lasts beautifully chilled in the refrigerator for up to one week.
==Ingredients==
* 6 eggs
* ½ cup + 3 tablespoons sugar
* 16 oz semi-sweet chocolate pieces
* ¼ cup strong coffee, brewed
* 2 teaspoons pure vanilla extract
* 4 cups heavy whipping cream
* cocoa for dusting decoration
==Directions==
# Beat eggs and ½ cup sugar together on high speed for 5 minutes in large sized bowl.
# Set aside.
# Place chocolate and coffee in the top of a double boiler, and melt until smooth on medium-low heat stirring occassionally.
# Remove from heat, and add vanilla.
# Set aside.
# Whip 1 cup of the cream until stiff in a chilled bowl.
# Set aside.
# Fold the chocolate into the egg mixture, and then fold in the whipped cream.
# Pour the batter into a 9 inch spring-form pan.
# Set the spring-form pan into a larger pan.
# Add 2 inches of hot water (note: you may choose to wrap foil around the bottom of the spring-form pan to ensure that no water seeps in. I have found this to not be necessary.
# Please check to make certain the spring-form pan is securely closed before pouring in the batter).
# Bake the cake in a pre-heated 350°F degree oven for 1 hour (note: as ovens vary, check the cake 50 minutes into baking time. The center of the cake should be firm to the touch).
# After baking, carefully remove spring-form pan from the water bath, and set on a rack to cool completely, about 3 hours.
# Cover with plastic wrap and place into refrigerator to chill for at least 10 hours.
# When ready to serve the cake, whip the remaining 3 cups of cream with the remaining 3 tablespoons of sugar.
# Remove the cake from the refrigerator.
# Gently release the sides of the spring-form pan.
# Slice and top each serving with the whipped cream with a dusting of cocoa.
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Category:Cake Recipes