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1 pound unsalted butter
Preheat the oven to 350°F.
Butter the sides and bottom of a 10" springform pan and set aside.
In the top of a double boiler, combine the butter, chocolate, and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
In a medium mixing bowl, whisk together the eggs, sugar, and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.
Posted by Brenda-Lee Olson
Nutritional Info Per Serving: N/A
1 pound high quality bittersweet chocolate, chopped
1 cup coffee, brewed strong
8 extra-large eggs
1 cup sugar
1 tablespoon vanilla extract