Quick and Easy Flourless Chocolate Cake

12 oz. semisweet or bittersweet chocolate chips
1/2 C. butter
sugar
1/4 C. strong freshly brewed coffee
2 T. liqueur
3 eggs

Heat oven to 425�F. Butter 8-inch springform pan. Sprinkle additional sugar to coat sides and bottom of pan.

In medium glass bowl, combine chocolate, butter, 1/4 cup sugar, coffee and liqueur (such as Chambord, Amaretto or Kahlua). Microwave on high 1-2 minutes or until chocolate and butter are melted and smooth when stirred.

Whisk in eggs until smooth and well blended. Turn mixture into prepared pan. Bake 10-15 minutes. Cake will not completely set in middle. Sides should pull away slightly from pan. Cool to room temperature, then refrigerate until cold.

Makes 10-12 servings