Serve at room temperature or cold. Great with a little vanilla ice cream!

6	lg	Eggs
1/2	cup	Sugar
1	lb.	Semisweet chocolate; melted
1/4	cup	Strong coffee
1	cup	Whipping cream
1	teas.	Vanilla extract

• In medium bowl, place eggs and sugar and beat together 3 to 4 minutes, or until eggs are light in color. Add melted chocolate and coffee and stir until mixture is smooth.
• In another medium bowl, place whipping cream and whip until stiff. Stir in vanilla. Gently fold whipped cream into chocolate mixture. Pour mixture into buttered 9-inch springform pan. Wrap foil around bottom and up sides of pan to keep the cake from leaking. Place the pan in a large baking pan. Fill baking pan with hot water to half way up sides of springform pan.
• Bake in a preheated 350 oven in water bath for 1 hour. Turn off heat and let cake sit in oven an additional 15 minutes. Remove cake from oven and let cool for at least 30 minutes.