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).