1 c Butter or margarine
1 c Sugar; + 1 t sugar
1 c Expresso; + 2 t expresso*
16 oz Semisweet chocolate
1 lg Package
6 Eggs; plus
6 Egg yolks
Confectioners sugar; garnish NOTE: can use margarine if it is good quality and parve…if you’re serving a dairy meal. *brewed expresso or very strong coffee. NOTE: This cake can be served at Passover; of course then you would use Passover Cake Meal to dust the pans not flour Preheat oven to 325 degrees. Grease 9″ spring-form pan. Place wax paper on bottom of pan; grease and flour; set aside. Place butter, sugar and Expresso in the top of a double boiler and heat until sugar dissolve. 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. Bake for one hour; edges should crack slightly. Remove from oven and cool; cover and refrigerate. Remove from pan and sprinkle with confectioners sugar. IMPORTANT: This cake is rich and has NO flour. It is almost as creamy as cheesecake. You should only serve tiny thin slices. When you remove this cake from the oven it looks like it is NOT set; and it isn’t. It MUST go in the refrigerator at least a 12 hour period; so MAKE AHEAD of time. —–