Charlotte au Chocolat

Submitted by: Mimi Strand at Wild Dog Farm
*Adapted from Great Women Chefs by Julie Stillman

Ingredients:

8 ounces bittersweet or semi-sweet chocolate, chopped
1 cup sugar
1/2 cup hot coffee
1 stick butter (8T), softened
3 duck eggs or 4 chicken eggs, beaten
2 T Kahlua

Directions:

Preheat oven to 350 and put a pot of water on to boil. Find two pans that fit inside each other. The smaller should be cake sized or souffle sized.
In a saucepan combine sugar and coffee and bring to a boil.
Remove from heat and stir in chocolate and butter (cut butter into chunks)
Mix gently until melted.
Fold in eggs and mix well.
Add Kahlua and mix again.
Pour into smaller pan.
Place smaller pan into big pan and put in oven.
Pour boiling water into the bigger pan until about half way up the sides of the smaller pan.
Bake until the top is firmly set, about 45 to 50 minutes.
Chill thoroughly.
Serve plain or with whipped cream or with raspberries or vanilla ice cream or whatever strikes your fancy.