Frog/Commisary Cookbook’ Flourless Mocha Fudge Cake
1 c strong coffee
1lb semisweet chocolate, chopped
2c unsalted butter
8 eggs, lightly beaten
1 1/2 c heavy cream
1/4 c powdered sugar
1/2 tsp vanilla
pre heat oven to 250 degrees and butter round 9x3 cakepan w/removable bottom. then line w/one piece of foil - should cover entire inner surface of cakepan - if foil too small, neatly fold two pieces together & put seam side down.
combine coffe, chocolate, sugar & butter in a large saucepan. stir the whole time on medium heat until the temperature of hot bath water (130 degrees). remove from heat and gradually whisk in the lightly beaten eggs. pour into pan and bake for 1 1/2 hours.
let cool, then cover & chill overnight or up to 1 week.
frosting: whip all ingredients together until stiff enough to spread.