When I approached my friends for dessert ideas, my friends Frank and Hilary, offered me this cake recipe. Lucky for my family, the test cake was a hit. The addition of coffee is great in chocolate recipes, because it brings out the chocolate flavor, rather than taste like coffee.

Tips:

• The cake is a very rich, decadent cake, so serve small pieces.

Flourless Mocha Truffle Cake

Recipe from Frank and Hilary Suher

PREP 3 1/2 hours (includes time in the refrigerator)

COOK 55 minutes

INGREDIENTS

12 oz semi sweet chocolate
1 1/2 cups sugar
1/4 cup hot espresso or strong coffee 
3/4 lb unsalted butter at room temperature 
6 large eggs at room temp
1 tablespoon vanilla extract 

INSTRUCTIONS

1. Heat oven to 350 degrees. Butter bottom and sides of 9” Springform pan. Line the bottom with parchment paper. 

2. In a cuisinart, grind the chocolate with the sugar. Leave the motor running and pour the coffee in. Process until the chocolate is melted. Scrape the sides with a spatula.

3. Add the butter and process. Add the eggs and vanilla, then process. Pour mixture into the pan & smooth the top. 

4. Bake in the middle of the oven for 55 minutes. 

5. Cool in the pan for 30 min on a wire rack. 

6. Cover and refrigerate for 3 hours. 

7. Serve with fresh whipped cream.