flourless chocolate truffle cake
With a brownie like consistency, this delightful dessert is gluten-free.
14 ounces semisweet chocolate chips
1 2/3 cups granulated sugar
10 ounces unsalted butter, cut into small pieces
3/4 cup coffee, fresh brewed
1. Place chocolate, sugar, butter & cofee in a sauce pan and melt together over medium low heat, stirring until smooth.
2. Remove from heat and cool slightly. Add beaten eggs, stirring constantly. Pour mix into 10 X 3 springform pan that has been greased and sprinkled with baker's cocoa.
3. Bake at 250 F for two hours. Cool & cut. Serve with berry sauce and fresh berries.
Nutrition information: Serving size = 1/16 of recipe (3.3 ounces)
353 Calories/24g fat/37g carbs/4g protein/1g fiber