1 lb. unsalted butter, cut in pieces
1 lb. semisweet chocolate
1 c. strong coffee
2 c. sugar
8 large eggs, room temp.
Preheat oven to 350. Completely line bottom and sides 10" cake pan with foil, allowing some of the foil to extend beyond the top of the pan. Smooth out the foil as much as possible. Generously coat with some of the butter.
Melt the chocolate with the remaining butter, coffee and sugar over low heat. Simmer over low heat until the sugar dissolves.
Beat the eggs til thick, about 5 minutes. Stir into the chocolate mixture. Pour into the prepared pan. Bake for 50 minutes or til the center is just set. Cool completely in the pan. Cover and refrigerate in the pan until firm, at least 8 hours or overnight.
1 c. heavy cream
1/4 c. xx sugar
1/4 t. vanilla
A few hours prior to serving, whip the cream with the sugar and vanilla. Invert the cake onto a serving platter. Carefully remove foil. Frost cake w/whipped cream and garnish w/chocolate flakes. To make chocolate flakes, melt semisweet chocolate and spread on a marble slab or large flat plate. Let the chocolate harden. Scrape against it with a knife and it will flake into thin pieces.