6 ounces bittersweet chocolate, coarsely chopped (I implore you to use the best chocolate you can afford, for the best results)

� cup white sugar
� teaspoon powdered coffee
� + 1/8 cup boiling water
6 ounces butter, softened
3 large eggs, beaten lightly
� tablespoon (1� teaspoons) vanilla extract

Preheat oven to 350�F. Line a 6-inch springform pan with 3-inch high sides with aluminum foil. Spray prepared pan with cooking spray or brush lightly with butter.

In a food processor fitted with the metal blade, process chocolate, sugar and coffee. With the processor running, pour the boiling water through the feed tube. Process until chocolate is completely melted. Scrape down sides of work bowl as necessary. Add butter and pulse until incorporated. Add beaten eggs and then the vanilla extract, pulsing �til just blended in and mixture is creamy. Scrape chocolate batter into the prepared pan.

Place pan on a baking sheet and bake for 30-40 minutes (on convection, if you have it). Cake is done when edges are puffy and the center is still jiggly. A toothpick inserted in the center will come out wet.

Let cake cool completely on a wire rack. Cake will collapse in the center � that�s ok. Eat warm or chilled. It�s great either way.