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.