18 oz. good dark chocolate, preferably semi-sweet
1 3/4 c. sugar
2 c. butter
9 oz. strong coffee (use this or 9 oz. of water)
9 eggs
8 oz. whipping cream, whipped with 2 tbsp. sugar

Grease a 10 inch springform pan with Pam. Preheat oven to 250.

In a very large saucepan melt chocolate, sugar, butter and coffee together slowly over low heat. Add eggs, one at a time and whisk each one well. Pour into prepared pan and bake 2 hours or until set. It will fall as it cools. Spread sweetened whipped cream on top. Allow to cool completely and refrigerate (may freeze) at least 24 hours.