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| 1 Tasse | sugar |
| 1 Tasse | flour |
| 2 | Sticks soft butter |
| 1/4 Tasse | coffee strong |
| 6 | eggs |
| 12 x ca. 30 g | bittersweet chocolate melted, cooled |
| 1 Tasse | Whipping Cream heavy |
| 2 Esslöffel | sugar |
| 1 Teelöffel | vanilla extract |
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Have one 10 x 2-inch deep pan, buttered and the bottom lined with a round of parchment or buttered waxed paper.
Preheat oven to 325 degrees and set a rack in the middle level.
Combine sugar, flour and butter in mixer bowl with paddle. Beat on first speed 3 minutes. Whisk coffee and 3 of the eggs into the chocolate. Add to bowl and mix on first speed 1 minute. Stop, scape bowl and paddle, and beat on second speed 3 minutes. Scrape again. Add remaining eggs and beat 1 minute on second speed. Stop, scrape and beat for 1 more minute.
Pour into prepared pan and bake about 45 to 55 minutes. Cool in pan, then turn out and refrigerate. To finish, spread top with whipped cream.
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