1 c. sweet butter
1 (8 oz.) German sweet chocolate
1/2 c. strong coffee or liqueur
1 c. sugar
4 eggs, well beaten
Whipped cream
Pureed raspberries or strawberries

In a saucepan over low heat, melt butter and chocolate, then add coffee and sugar. Remove from heat and add well beaten eggs. Line an 8-inch round pan with buttered foil; pour in batter and bake at 350 degrees for 30 minutes until top of cake cracks. Remove from oven and cool. (Cake will fall.) Refrigerate. Unmold and serve with whipped cream and pureed raspberries or strawberries.