284403 Sun Apr 09 00:04:35 -0700 2006 1 31 Home Cooking 0 1520350 Here's the dense fudgy one I was talking about. I have discovered that my Jaime Oliver book is on loan, something I have overlooked, so maybe someone else could post his flourless chocolate cake made with nuts. WARNING: For chocoholics ONLY! 12 oz. bittersweet chocolate 1/4 cup dark-brewed coffee 2 Tbs. dark rum 3/4 cup heavy cream 5 lg. eggs, room temp. 1/3 cup sugar Grease a 9 inch springform pan. Chop chocolate and melt in a double boiler with coffee, rum and 2 Tbs. cream. Set aside. Whip cream until it fors soft peaks. Beat eggs with the sugar in a separate bowl until it forms a ribbon when beaters are lifted, about 4 minutes (It takes longer for me). Whisk the whipped eggs into the choclate mixture, then fold in whipped cream. Pour into prepared pan and bake in a water bath in a 325 degree oven for approx. 1 hour. Serve with whipped cream or creme anglaise. Note: I've subbed rum for flavored liquers such as grand marnier and framboise with good results. Sun Apr 09 00:04:35 -0700 2006 0 Aaron 1 1520352 Sorry...I made a mistake on the baking time...only 45 minutes. It will feel a bit soft in the center, but will set up after sitting for the requisite 1 hour (that's where I came up with that time) before serving. Sun Apr 09 00:07:47 -0700 2006 1520350 0 Aaron