1 c Butter; or margarine
1 c Sugar; +
1 tb Sugar
1 c Expresso; +
2 tb Expresso**
1 pk Semisweet chocolate (12 oz)
6 Eggs; plus
6 Egg yolks
Confectioners’ sugar; garnish

* Can use margarine if it is good quality and pareve, (if you’re serving a
dairy meal). **brewed expresso or very strong coffee.

1. Preheat oven to 325 degrees. Grease 9″ spring-form pan. Place wax paper
on bottom of pan, grease and flour; set aside.

2. Place butter, sugar and Expresso in the top of a double boiler and heat
until sugar dissolve.

3. Pour hot liquid over chocolate and stir until dissolved; set aside. Beat
eggs and yolks until frothy; add to the chocolate mixture and pour into
pan.

4. Bake for one hour; edges should crack slightly. Remove from oven and
cool; cover and refrigerate. Remove from pan and sprinkle with
confectioners’ sugar.

HINT: This cake is rich and has NO flour. It is almost as creamy as
cheesecake You should only serve tiny thin slices.

Yields
10 Servings