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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and wrap bottom with aluminum foil. | 2. Heat sugar, butter, water, coffee, and chocolate in a 3-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Beat eggs in a separate bowl; gradually pour in the chocolate mixture, whisking constantly. The batter will be very thin. Transfer batter to prepared pan. | 3. Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 45 to 50 minutes. Cool completely. Remove sides of pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours. | 4. Remove plastic wrap. Beat whipping cream and confectioners' sugar in a chilled 1 1/2 quart bowl until stiff. Garnish top of cake with whipped cream and, if desired, whole almonds. Refrigerate any remaining cake. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white sugar	1	cup		774.0	199.96	0.0	0.0
butter	2	cups		2736.0	125.712	85.488	230.4
water	1	cup		0.0	0.0	0.0	0.0
coffee	1	teaspoon		3.1388	0.5209	0.1043	0.0729
chocolate	1	pound	semisweet chopped	263.0839	42.9552	9.344	6.5317
egg	8			572.0	2.88	50.24	38.04
heavy whipping cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
confectioner sugar	1	tablespoon		-	-	-	-
almond	16		toasted	30833.92	0.0	0.0	3488.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.