1 c. sugar
2 c. butter
1 c. water
1 tsp. instant coffee
16 (1 oz.) squares semi-sweet chocolate, cut into pieces
8 eggs, slightly beaten
1/2 c. chilled whipping cream
1 tbsp. powdered sugar

Heat oven to 350 degrees. Grease 9x3 inch springform pan. Heat sugar, butter, water, coffee and chocolate in 3 quart saucepan over low heat, stirring constantly until chocolate is melted and mixture is smooth; remove from heat. Stir in eggs. Pour into pan. Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool completely.

Remove side of pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours. Remove plastic wrap. Beat cream and powdered sugar in chilled 1 1/2 quart bowl until stiff. Garnish cake with whipped cream.