1 lb. butter
1 c. sugar
12 oz. semi-sweet chocolate
4 oz. unsweetened chocolate
1 c. Espresso coffee
6 eggs
6 egg yolks
2 pts. strawberries
12 oz. vanilla milk chips
4 tbsp. butter
8 tbsp. corn syrup
1 tbsp. evaporated milk

In saucepan, melt butter with sugar and espresso. Add chocolate and melt. Remove from heat and add eggs and yolks which have been beaten. Stir well to incorporate. Pour into greased 10 inch springform pan. Bake at 325 degrees for 45 minutes. Cool in oven for 1 hour. Chill for 2 hours.

Top cooled torte with sliced strawberries. Refrigerate while making sauce.

Melt butter, corn syrup and vanilla chips. Remove from heat and stir in milk. Allow to cool and spread atop strawberries and torte.