12 oz. semi-sweet chocolate
5 tbsp. brewed espresso
2 c. sugar
1 c. butter
6 lg. eggs, separated
1 c. all-purpose flour
Confectioners' sugar

Preheat oven to 350 degrees. Grease and flour a 9-inch spring form pan. Over hot water in a double boiler pan melt chocolate in espresso, stirring occasionally.

Cream sugar and butter at medium speed until light and fluffy. Add egg yolks, one at a time, beating well; beat in flour.

Beat egg whites in grease-free bowl and with grease-free beaters on medium speed until stiff, shiny peaks are formed. Fold 1/4 of the mixture into the chocolate mixture. Then gently fold the remaining egg whites into the chocolate.

Fold in butter and flour mixture. Scrape batter into the prepared pan and bake for 60-70 minutes. The top will be crusty and cracked and the middle slightly moist. Cool.