12 oz. semi-sweet chocolate
5 tbsp. espresso or strong coffee
1 c. butter
2 c. sugar
6 egg yolks
1 c. flour
6 egg whites
4 oz. semi-sweet or bitter sweet chocolate
2 tbsp. unsalted butter, melted

Preheat oven to 350 degrees. Prepare 9" greased and floured spring form or removable bottom pan. Melt 12 ounces chocolate and espresso in double boiler, then cool. Cream together 1 cup butter and sugar. Add egg yolks, 1 at a time, to creamed mixture. Add flour. Beat egg whites until stiff. Mix the chocolate into egg whites. Fold into butter mixture. Pour into prepared pan. Bake 60 to 70 minutes.

When done, the top will be crusty and cracked and the middle will still be slightly moist. Melt remaining chocolate in double boiler over hot, not boiling water. Whisk in melted butter and pour glaze over cake. Makes 8 to 10 servings.