Ina Pinkney started out in Lincoln Park 33 years ago. Ina moved her restaurant to its Randolph Street location in 2001.
''Life is like baking cake. It's raw for a long time. It's perfectly baked for a short time... and it's overbaked forever,'' Pinkney said.
Pinkney says she wants to close her doors before she's 'overbaked,' her restaurant serves its last meal on Dec. 31st.
BITTERSWEET FLOURLESS CHOCOLATE CAKE
Preheat oven to 350
Makes a 10" cake to serve 12-14
1 lb. unsalted butter
1 lb. bittersweet chocolate, high quality, chopped
1 cup coffee, brewed and strong
8 eggs, extra large
1 cup sugar
1 Tbsp. vanilla
Butter the sides and bottom of a 10" springform pan and set aside.
In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly. Stir occasionally until smooth.
Remove from the heat and let cool for 5 minutes.
In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy.
Whisk the eggs into the melted chocolate until combined.
Pour the mixture into the prepared pan.
Bake for one hour.
Cool on a wire rack until it reaches room temperature.
Remove the side of the pan, cover with plastic wrap and refrigerate overnight.
