---------- Recipe via Meal-Master (tm) v8.05
       Title: Flourless Chocolate Mocha Cake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
       1 lb Bittersweet chocolate; *
            -see note
       2    Unsalted butter
       6 lg Eggs
       2 tb Finely ground espresso
            -coffee beans
       2 c  Toasted pecan halves
       2 c  Heavy whipping cream
     1/2 c  Powdered sugar
       1 ts Vanilla extract
      *  chopped, melted plus 3 ounces melted, for garnish
       Preheat oven to 425. Line a 9 inch round cake pan with
   parchment paper. Mix together chocolate and butter in top
   of double boiler over simmering water and stir often until
   melted. Remove from heat. Place eggs in mixing bowl over
   warm tap water until lukewarm. Beat eggs with electric
   mixer until light color and tripled in volume - about 3
   minutes at medium speed and then on high 5 minutes. Add
   half the beaten eggs and ground espresso beans to chocolate
   mixture. Fold in. Then, add remaining eggs and gently fold
   in just until streaks remain. Do not overmix.
        Pour into cake pan and place in large pan with boiling
   water coming up sides of cake pan about halfway. Bake 5
   minutes. Cover cake pan with foil and bake another 10
   minutes. Set aside to cool on rack 45 minutes. Chill 6
   hours or overnight. To remove cake from pan, place cake pan
   in 350 degree oven for a minute or two. Remove and run a
   sharp knife around inside edge to loosen. Invert onto a
        Beat whipping cream with powdered sugar and vanilla
   until peaks form. Pile on top of chocolate cake and spread
   out to edges. Chill 10 minutes to set. Arrange toasted
   pecan halves on top of cream to form a circle. Drizzle
   melted chocolate over center in zig-zag, free-form pattern.
   Chill until serving time.