1 c. butter
2 eggs
1/2 c. powdered sugar
8 oz. (8 sqs.) semi-sweet chocolate
2 tbsp. milk
2 tsp. instant coffee powder
23 to 25 graham crackers, each about 2 1/2-inches square
Candied orange peel for garnish (optional)

1. Cream butter with eggs and powdered sugar, whipping until light and fluffy.

2. In the top of a double boiler, melt chocolate over hot water. Blend in the milk and coffee powder, stirring until well blended.

3. Fold into egg mixture. If mixture is too thin to spread easily, chill for a few minutes, stirring to check once in a while, as it will get firm when cold.

4. Line a 9 x 5-inch loaf pan with plastic wrap. Spread a 1/4-inch layer of chocolate mixture over bottom of pan.

5. Top with a layer of graham crackers. Spread crackers with 1/4-inch of chocolate mixture. Repeat until you have 5 layers.

6. Spread remaining chocolate mixture over top and sides. Wrap and chill 2 hours or more until firm.

7. To serve, remove torte from pan. Peel off plastic wrap. Smooth surface with knife dipped in hot water. Place on serving plate and garnish with orange peels, if used. Cake slices best after it has been at room temperature for about 30 minutes.