1/2 cup strong coffee

1 cup sugar

1 cup unsalted butter high quality - you’ll taste the difference)

8 ounces sweet baking chocolate the best you can get (the richer the better)

2 ounces hazelnuts or walnut pieces (optional)

Mix together the coffee, sugar, butter and chocolate in a heavy pan over medium heat.

Also mix in the nuts if you are using them.

While the mixture is melting, in a separate bowl, beat 4 eggs together with

a whisk.

Set bowl aside.

Keep stirring the mixture in the pot.

Don’t

let it boil.

When everything in the pot is melted, pour in the beaten eggs and blend the mixture.

Take the pot off the heat and do not boil or cook any further.

Pour into a foil-lined, butter 8x2 round cake pan or 1 qt. baking dish. Bake in a preheated 350° oven for 30 minutes or until the surface of the cake is crisp and cracks along the sides.

Cool in its pan and leave in refrigerator overnight or 1 to 3 days.

It needs time to set.

When ready, invert the cake upside down onto serving plate.

Remove the foil carefully.

Return to refrigerator for at least 15 minutes.

Before serving, frost cake with whipped cream you

made yourself (the canned stuff is awful!) or, drizzle cake with chocolate sauce, powdered sugar, or serve it

as it is.