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

 * 1) Beat eggs and ½ cup sugar together on high speed for 5 minutes in large sized bowl.
 * 2) Set aside.
 * 3) Place chocolate and coffee in the top of a double boiler, and melt until smooth on medium-low heat stirring occassionally.
 * 4) Remove from heat, and add vanilla.
 * 5) Set aside.
 * 6) Whip 1 cup of the cream until stiff in a chilled bowl.
 * 7) Set aside.
 * 8) Fold the chocolate into the egg mixture, and then fold in the whipped cream.
 * 9) Pour the batter into a 9 inch spring-form pan.
 * 10) Set the spring-form pan into a larger pan.
 * 11) 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.
 * 12) Please check to make certain the spring-form pan is securely closed before pouring in the batter).
 * 13) 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).
 * 14) After baking, carefully remove spring-form pan from the water bath, and set on a rack to cool completely, about 3 hours.
 * 15) Cover with plastic wrap and place into refrigerator to chill for at least 10 hours.
 * 16) When ready to serve the cake, whip the remaining 3 cups of cream with the remaining 3 tablespoons of sugar.
 * 17) Remove the cake from the refrigerator.
 * 18) Gently release the sides of the spring-form pan.
 * 19) Slice and top each serving with the whipped cream with a dusting of cocoa.