- 1 cup (2 sticks) butter, at room temperature
- 1 cup plus 1 Tbsp sugar
- 1 cup plus 2 Tbsp pumpkin spice coffee, brewed very strong
- 16 oz semisweet chocolate chips
- 6 large eggs
- 6 large egg yolks
- powdered sugar
Preheat oven to 325°. Lightly spray a 9” springform pan. Cut parchment paper to fit bottom of pan. Place parchment on sprayed bottom and then spray again.
In a double boiler, add butter, sugar, and coffee and heat until sugar dissolves.
Meanwhile, place chocolate pieces in a large bowl and set aside.
Once sugar dissolves, pour hot coffee mixture over chocolate pieces. Do not stir for at least 30 seconds. Allow heat of coffee to melt chocolate. After 30-90 seconds, stir to combine and melt chocolate.
With a hand held mixer, beat eggs and egg yolks until frothy. Add to chocolate mixture and stir well to combine. Pour mixture into prepared pan. Bake for 1 hour. The edges should crack slightly. Allow to cool for 1 hour then refrigerate for 8-12 hours.
Just before service, unmold cake and sprinkle with powdered sugar.
Note: This is a flourless cake and will not look baked after 1 hour cook time. However, it will set up in the chilling process in the refrigerator. Do not cook longer than 1 hour.