Categories: Cakes, Tortes, Chocolate 
      Yield: 1 servings 
  
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      1 c  Butter or margarine 
      2    Eggs 
    1/2 c  Powdered sugar 
      8 oz Semi sweet chocolate squares 
      2 tb Milk 
      2 ts Instant coffee powder 
     25    Graham crackers 
  
  Cream butter with eggs and powdered sugar, whipping until light and 
  fluffy. In top of double boiler, melt chocolate over hot water. Blend 
  in the milk and coffee powder, stirring well until blended. Fold into 
  egg mix. If mix is to thin to spread easily, chill for a few minutes, 
  stirring to check once in a while, as it will get firm when cold. 
  Line a 9x5" loaf pan with plastic wrap. Spread 1/4" layer of 
  chocolate mix on the bottom of pan. Top with a layer of graham 
  crackers. Spread 1/4" of chocolate mix. Repeat this process 5 times. 
  Spread remaining chocolate mix over top and sides. Wrap and chill for 
  2 hours or more until firm. To serve; remove torte from pan. Peel off 
  plastic wrap. Smooth surface with knife dipped in hot water. Place on 
  serving plate. Slices best after it has been at room temperature for 
  30 minutes.