Chocolate Truffle Cake - Flour-less decadence!

This is one of my new favorite dessert recipes. Easy, delish, great for a big party!

Ingredients:

2 cups half-and-half
2/3 cup sugar
2 oz. flavored liquid of your choice (cordials, coffee, etc.) * I used espresso
2 lbs. dark, milk or mixed chocolate, chopped (5 CUPS) * I used half dark, half semi-sweet
6 eggs (whisked)

Directions:

Preheat the oven to 300º. Brush a 10" spring-form pan with butter, line the bottom with buttered parchment and wrap the pan in foil in case of any leaks. [MINE DIDN’T LEAK AT ALL.]

Bring the half-and-half, sugar and coffee JUST to a boil. Set chocolate chips in a bowl. Pour hot milk mixture over the chocolates.

Let sit for a few minutes. [It will melt nicely.]

Mix at low speed for two minutes.

Add the eggs in all at once and mix thirty seconds, until incorporated.

Pour batter into prepared spring-form pan. Bake until the cake is “set” - about 1 to 1 and 1/2 hours. The cake will still look wet and slightly loose in the very center, but the edges will be set, slightly puffed and have small cracks. [looks like a cheesecake – I cooked mine one hour then turned off the oven and let it set for another 20 minutes]

Allow cake to cool on a rack (this takes about 2 full hours), then chill for 6 hours or overnight before removing pan sides.