Heart Shaped Flourless Chocolate Cake

2 cups (12 oz) semisweet chocolate chips
1/2 cup (1 stick) butter
1/4 cup sugar
1/4 cup water
3 eggs
1 teaspoon instant coffee grinds (optional)
Whipped cream (to garnish)

Preheat the oven to 425 degrees. Butter the bottom and sides of a 9 inch pie pan. HOWEVER, during Valentines I use the Heart Shape Torte Pan w/ removable bottom. Place a sheet of waxed paper in the pie pan or torte pan and butter the waxed paper.

In a medium-sized saucepan, combine the chocolate chips, 1/2 cup butter, the sugar, water, and coffee grinds. Heat over medium heat for 2 to 3 minutes, until the chocolate and butter are melted....always stirring constantly. Remove from the heat and stir in the eggs until the mixture is smooth.

Pour into the waxed paper lined pie pan or torte. (I line just the BOTTOM) Bake for 10 minutes....NOTE: the cake will not be completely set in the middle. Cool. Cover loosely to avoid other odors in the refrigerator to permeate, then chill for 6 to 8 hour. Best if left overnight.

When ready to serve, remove the cake from the refrigerator and allow to sit for 10 minutes. Invert the cake onto a large flat serving dish and then remove the wax paper. Or if you are using the Heart Shaped Pan w/ removable bottom, just pop the cake out and place on a pretty serving dish.

Top with whipped cream and shavings of chocolate.

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