1 c. sugar
2 c. butter
1 c. water
1 tsp. instant coffee (optional)
1 tsp. vanilla
16 oz. semi sweet chocolate bits
8 eggs, slightly beaten
1/2 c. chilled whipping cream
1 tbsp. powdered sugar
1/2 tsp. vanilla
Chocolate curls

Heat oven to 350 degrees. Grease 9 x 3 springform pan. Heat granulated sugar, butter, water, instant coffee and chocolate in 3 quart saucepan. Stir constantly until chocolate is melted and mixture is smooth. Remove from heat. Gradually stir in eggs. Pour into pan. Bake until toothpick inserted in center comes out clean, approximately 45 to 50 minutes. Cool completely; remove side of pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours or overnight. To serve: whip cream, sugar, vanilla until stiff. Garnish cake with whipped cream and chocolate curls.

Note: Batter is very thin. If sides and bottom of pan do not fit tightly, line pan with foil. Remove foil before serving and place cake on dish. To test pan for tight fit, pour water into it. If it leaks, you will need to line pan with foil that is 18 inches wide. This cake may be frozen and pieces sliced from it according to need. Cover slices with wrap and thaw before serving.