|Unsalted butter||13 Ounce|
|Dark sweet chocolate||13 Ounce|
|Sugar||10 Ounce (1 1/4 Cup)|
|Strong coffee||1 Cup (16 tbs) (1 Tablespoon Instant Coffee + 1 Cup Water)|
|Whipped cream||1 Cup (16 tbs)|
Melt chocolate in hot coffee in saucepan on medium-high heat.
Add sugar; heat until dissolved.
Add butter in pieces, whisking over heat.
Remove from heat; add eggs, whisking fast.
Immediately strain into foil-lined 3-quart stainless steel bowl.
Bake at 300° until mixture rises, cracks and almost burns around the edges, approximately 50 minutes.
It will not set up solid until it cools.
Let cool at least one day.
Remove from bowl, trim edges to make a nice dome shape and invert on a serving plate.
Pipe rosettes of sweetened whipped cream all over.