The look of the cake was not very good but it tasted delicious. I served it by topping it with whip cream mixed with instant coffee. We ate it few days after Thanksgiving with coffee and it was still very good. It is dense and goes great with coffee.
Ingredients
5 oz bittersweet chocolate
1 stick plus 3 tablespoons of butter
6 eggs
1.25 cups powder sugar
1teaspoon of vanilla extract
0.5 cups of flour
2 Starbucks instant coffee pockets
0.5 cups of coffee liqueur like Tia Maria
Bring all ingredients, especially eggs to room temperature. Beat the eggs with sugar and vanilla until thick and fluffy.
Melt the chocolate and butter and let them cool. Preheat oven at 350 and butter a 9 inch spring form. Gently fold the flour and instant coffee to the eggs and add the hook ate mix last. Make sure the mixture do not loose it's fluffiness.
Pour it to the spring form and bake for 40 minutes.
I topped it with whip cream mixed with one packet of instant coffee...
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