Photo found here.
Choffy Flourless Chocolate Cake Recipe
16 oz. solid dark chocolate (use your favorite GF dark chocolate bars)
1 cup brown sugar, packed
1/2 cup sugar
3/4 cup very hot strong Choffy
2 sticks butter, room temperature, cut into pieces
2 tablespoons unsweetened cocoa powder
8 large eggs, at room temperature
1 tablespoon vanilla extract- yes, a tablespoon!
Preheat the oven to 350ºF. Prepare a 10-cup Springform pan by lining the bottom with a circle of buttered parchment. Wrap the outside of the whole pan (underneath, to catch any leaks) with a big piece of foil.
Break up the dark chocolate into pieces and put it into a microwave-safe bowl. Add hot Choffy and stir. It probably won't melt all the chocolate, so put in the microwave for 30 seconds and then stir. Put back in the microwave if the chocolate isn't melted all the way. Stir. Add sugar and mix well.
Add the butter pieces and the cocoa powder, and mix to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.
Pour the batter into the lined Springform pan.
Bake at 350º F in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.
Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry!
When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours), until serving. Overnight is even better.
Serve thin slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. Garnish with a fresh berries or mint leaves.
Yield: 12 to 15 slices