CAKE:

12 oz. pkg. semi sweet chocolate chips
6 tbsp. butter
2 tbsp. sugar
2 tsp. flour
1 tsp. hot water
2 tsp. vanilla
3 eggs, separated
Pinch salt

GLAZE:

6 oz. semi sweet chocolate chips
1/4 c. strong hot coffee
1 tbsp. kahlua, brandy or your favorite liqueur
3 tbsp. butter

CAKE: In microwave or double boiler, melt chocolate chips and butter. Mix in sugar, flour, water and vanilla. Remove from heat and stir in egg yolks one at a time; cool. Beat egg whites with salt until stiff but not dry. Fold into chocolate mixture. Spread into buttered springform pan, 8" for higher cake, 9" for thinner, larger cake. Bake at 425 degrees for 15 minutes. Cake will be soft in center when done. Cool.

GLAZE: Chocolate chips with coffee in microwave or saucepan. Stir until very smooth. Add liqueur. Mix in butter, one tablespoon at a time, stirring until smooth. Spread over cake. Allow to cool, then garnish as desired with fruit, almonds, etc. Keep in cool place.