Baked Fudge Cake

1 lb (2 2/3 c) semisweet chocolate chips or chopped semisweet chocolate
10 T. unsalted butter
4 large eggs
2 T. all-purpose flour
2 t. instant espresso or coffee powder

Preheat oven to 425 degrees F. Butter 9" springform pan. Line bottom with waxed paper; butter paper. In medium saucepan, over med-low heat melt chocolate & butter, stirring. Remove from heat; let cool slightly.

Meanwhile, in large bowl, with electric mixer, beat eggs on med-low speed until frothy. Increase to high; beat until light fluffy and almost tripled in volume, about 5 min. Beat in flour & espresso. Stir about 1/4 egg mixture into chocolate mixture, then fold chocolate mixture into egg mixture.

Scrape batter into prepared pan. Bake 17 min. until top looks firm. Cook cake in pan on rack 10 min; refrigerate 30 min, just until firm enough to cut. (Cake will be firm and fudgy around outer third, but center will be soft, like a moussse.) To serve; slice into 8 wedges. Serve at room temperature or slightly chilled. Top with whipped cream, if desired. Makes 8 servings

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