2 c. butter
1 c. plus 2 tbsp. sugar
1 c. plus 2 tbsp. espresso coffee
15 oz. semi sweet or bittersweet chocolate
6 lg. eggs at room temperature
6 egg yolks at room temperature
Powdered sugar

Butter 8 inch springform pan, line bottom with wax paper and buttered flour paper. In medium pan over medium low heat, melt butter, sugar and coffee, stirring until melted. Add chocolate and stir until completely melted. Remove from heat. Whisk eggs and yolks until frothy. Whisk into chocolate mixture; then pour into prepared pan. Place on cookie sheet and place in middle rack of oven. Bake at 325 degrees about 1 hour. Sides will pull and crack. Remove and cool on rack; torte will set as it cools. Refrigerate overnight. Sprinkle with powdered sugar just before serving, then remove pan.