Decadent Chocolate Coffee Tart
1 pound unsweetened butter (4 sticks)
One 12-ounce package semi-sweet chocolate chips
Four 1-ounce squares unsweetened chocolate
1 cup sugar
1/3 cup espresso or strong coffee
8 to 10 eggs
In a large saucepan, melt the butter with the
chocolate chips and squares. Add the sugar and the
coffee; blend well.
Whisk the eggs in a large bowl until well blended,
then gradually whisk in the chocolate mixture. Pour
into 2 well-greased 9-inch round pans. Bake in a
350-degree oven for 1 hour or until a thin crust forms
on the top.
Remove from the oven, allow to cool 5 minutes, and
loosen by shaking pan or using a sharp knife around
the edge of pan. Remove to serving platter.
Serve on dessert plates with fresh, cold whipped cream
on the side and freshly brewed coffee or tea.
Serves: 16
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