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
 * 1/2 cup plus 3 tablespoons sugar
 * 16 oz. semisweet chocolate pieces
 * 1/4 cup strong coffee, brewed
 * 2 teaspons pure vanilla extract
 * 4 cups heavy whipping cream
 * cocoa for dusting decoration

Directions

 * 1) Beat eggs and 1/2 cup sugar together on high speed for 5 minutes in large sized bowl. Set aside.
 * 2) Place chocolate and coffee in the top of a double boiler, and melt until smooth on medium-low heat stirring occassionally. Remove from heat, and add vanillia. Set aside.
 * 3) Whip 1 cup of the cream until stiff in a chilled bowl. Set aside.
 * 4) Fold the chocolate into the egg mixture, and then fold in the whipped cream.
 * 5) Pour the batter into a 9 inch springform pan. Set the springform pan into a larger pan. Add 2 inches of hot water. ( Note: You may choose to wrap foil around the bottom of the springform pan to ensure that no water seeps in. I have found this to not be neccessary. Please check to make certain the springform pan is securely closed before pouring in the batter.)
 * 6) Bake the cake in a pre-heated 350 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.)
 * 7) After baking, carefully remove springform pan from the water bath, and set on a rack to cool completely, about 3 hours.
 * 8) Cover with plastic wrap and place into refrigerator to chill for at least 10 hours.
 * 9) When ready to serve the cake, whip the remaining 3 cups of cream with the remaining 3 tablespoons of sugar. Remove the cake from the refrigerator. Gently release the sides of the springform pan.
 * 10) Slice and top each serving with the whipped cream with a dusting of cocoa.