10 oz. semi sweet chocolate chips
10 oz. unsalted butter, room temp., plus butter for pan
1 1/2 c. sugar
8 lg. eggs

Butter a 9" x 1 1/2" round cake pan liberally. Line the bottom with wax paper and butter the paper. Preheat oven to 350 degrees.

In the top of a double boiler melt the chocolate over hot water. Add the butter and stir until the butter has melted and the mixture is smooth. Remove from heat. Whisk the sugar gradually into the chocolate mixture until mixture is thick.

In a separate bowl, beat the eggs until they are foamy. Then stir them into the chocolate mixture until they are well incorporated. Pour the mixture into the prepared pan and place the pan in a 14"x11" baking pan.

Bake in the center of oven for 1 1/2 hours. Remove the cake pan and let set for 10 minutes. Invert onto a plate. Serve at room temperature with Coffee Whipped Cream.

COFFEE WHIPPED CREAM:

1 c. heavy ream
2 tbsp. powdered sugar
1 tbsp. strong coffee

Beat heavy cream until it just begins to hold shape. Sift 2 tablespoons powdered sugar over the top and beat until cream holds soft peaks. Stir in 1 tablespoon strong coffee. Spoon onto cake before serving.