1 lb. butter
1 c. + 2 tbsp. sugar
1 c. hot water + 4 tsp. instant coffee
12 oz. semi-sweet chocolate chips
4 oz. unsweetened chocolate
8 lg. or extra lg. eggs

Preheat oven to 350 degrees. Line 9 inch spring form pan with aluminum foil, grease and flour. Set aside.

In saucepan, over low heat, melt butter, sugar and coffee mixture. Whisk together. Add chocolates and stir until melted. Remove from heat. Add eggs, one at a time, beating in. Whisk together and turn into pan. Bake 1 hour at 350 degrees. Cake is done when top is crusty and dry to the touch. Refrigerate overnight before serving.

Serves 10-12.