Categories: Cakes, Chocolate, Desserts 
      Yield: 8 servings 
  
     12 oz Semi-sweet chocolate, 
           -coarse 
           -y chopped 
      5 ts Espresso or strong coffee 
      2 c  Sugar 
           - 
      1 c  Butter 
      6    Eggs; large, separated, 
           -roo 
           -temperature 
      1 c  All-purpose flour 
           -Confectioners sugar for 
           -garn 
           -sh, optional 
  
  Position rack in center of oven and preheat to 350 degrees. Lightly butter 
  a 9" springform pan. Dust pan with flour and tap out excess. In top of 
  double boiler over hot, not simmering water, melt together espresso and 
  chocolate, stirring occasionally. Remove pan from heat and cool until 
  tepid. In large bowl, using hand-held electric mixer set at medium high 
  speed, cream sugar and butter together until light and fluffy. One at a 
  time, add egg yolks to mixture, beating well after each addition. Beat in 
  flour. In large grease-free bowl, using hand-held mixer at medium high 
  speed, beat egg whites until they form stiff, shiny peaks. Fold 1/4 of the 
  whites into chocolate mixture to lighten. Then fold in remaining whites. 
  Fold in butter and flour mixture. Scrape batter into prepared pan and bake 
  60 to 70 minutes or until top is crusty and cracked and the middle is still 
  slightly moist. Remove cake to wire rack to cool completely. Remove sides 
  of springform pan and transfer cake to serving plate. If desired, place 
  doily on top of cake and sprinkle with confectioners sugar. Remove doily to 
  form pattern. 
  Converted by MMCONV vers. 1.40