2 cups (12 ounces) semisweet chocolate chips 1/2 cup (1 stick) butter plus extra for coating 1/4 cup sugar 1/4 cup water 1 teaspoon instant coffee granules 3 eggs Whipped cream for topping

1. Preheat the oven to 425°F. Butter the bottom and sides of a 9-inch pie plate. Place a 12-inch square sheet of waxed paper in the plate and butter the waxed paper.
2. In a medium saucepan, combine the chocolate chips, 1/2 cup butter, the sugar, water, and coffee granules; heat over medium heat for 2 to 3 minutes, until the chocolate and butter are melted, stirring constantly. Remove from the heat and stir in the eggs one at a time until the mixture is smooth.
3. Pour the mixture into the waxed-paper-lined pie plate and bake for 10 minutes. The cake will not be completely set in the middle. Cool, cover loosely, then chill for 6 to 8 hours, or overnight.
4. When ready to serve, remove the cake from the refrigerator and allow to sit for 10 minutes. Invert the cake onto a large flat serving dish and remove the waxed paper. Top with dollops of whipped cream just before serving.