Since I'm lousy at the mail and haven't a clue where many of my cyber buddies live, I'll post this extremely simple but utterly decadent flourless cake recipe here for you to try. Fifteen minutes prep time, 6 hours chilling time, endless minutes of sheer chocolate indulgence. It's a Passover recipe for any of you who celebrate, and *well* worth hanging onto for the season. It's dairy, no question, but you could sub parev chocolate/whipped topping and have with a meat meal.



12 oz. semi-sweet chocolate (chop it up in pea-sized chunks or use chips)
1/2 c. butter plus some for greasing waxed paper
1/4 c. sugar
1/4 c. water
1 teaspoon instant coffee granules
3 large or jumbo sized eggs
Whipped cream for topping

Preheat oven to 425 degrees F.

Butter 9" pie plate

Butter a 12" square sheet of waxed paper and fit (butter side up) into pie plate.

Beat eggs thoroughly with a fork (til you can't see any unmixed whites)

In a saucepan (heavy pan works best), melt chocolate, butter, sugar, water, and coffee granules. Heat over medium to low heat for 2-3 minutes until chocolate and butter are melted. Stir *constantly*.

Remove pan from heat and stir in eggs until mixture is smooth. (I use a wire whisk and pour the beaten eggs in in a very thin stream, beating very fast as the egg hits the chocolate to avoid any curdling). Pour into lined pie plate and bake for ten minutes. The middle will *not* be set. Cool until room temp, cover loosely with waxed paper or clingwrap, then chill for 6-8 hrs (or overnight).

To serve, remove from fridge and let sit for 10 minutes (an hour is fine, too). When you're ready to serve, invert the cake over a serving dish and remove waxed paper. Top with whipped cream. (I also add strawberries or raspberries in season).