You can make this without the Kahlua (just see this page). Or make this version with Kahlua; an easy recipe, with a minimum of ingredients.

If the 10" pan is not available, smaller sizes can be used; just cook the cake longer. It won't set up as traditional cakes set up (don't bother sticking a toothpick in). But it will seem fairly "set" when giggled. Let it cool completely before serving.

Serves 15 or so; can easily be reduced by half to serve a smaller crowd.

Ingredients:

• 1 lb. chocolate chips
• 1 lb. butter
• 2 c. sugar
  
• 1 c. espresso (or strong coffee)(Decaf, if desired)
  
• 1/4 c. Kahlua
  
• 8 eggs
• 1 c. pecans, chopped
• Optional: Whipped cream, berries, or raspberry sauce
  

Bake in unbuttered pan, lined with aluminum foil (heavy duty works best). Use a large, 10" pan, or 2 smaller pans. Preheat oven to 300 degrees.

Microwave in large ceramic bowl, 2-3 minutes, until melted: > 1 lb. chocolate chips > 1 lb. butter

Stir the chocolate/butter mix until smooth. Add the following, stir, and microwave 2 min. more: > 2 c. sugar > 1 c. espresso (or strong coffee)

Stir in, one at a time: > 8 eggs

Pour into the foil-lined pan; sprinkle with: > 1 c. pecans, chopped

Bake at 300 degrees for 65 min. for a 10" pan, or 30-40 min. for 2 smaller pans. Let cool completely (for easiest handling). Transfer to cake plate, cut away foil, leaving a round of foil under the cake. (If completely chilled first, this foil can be removed, otherwise it can be tricky.) Serve with whipped cream or berries. A raspberry sauce can also be drizzled onto the plates before serving.