10 sq. semi sweet chocolate
1 tsp. instant coffee
1 1/4 c. butter, unsalted
1 1/4 c. sugar
10 eggs, separated
Need springform pan (9 inch)

Melt chocolate and coffee in double boiler. Cream butter and sugar in bowl add cooled chocolate. Add egg yolks 1 at a time, beat 15 minutes. In another bowl beat egg whites until stiff, fold into chocolate. Refrigerate 1/4 of mixture. Pour the rest into 9 inch springform pan. Bake at 350 degrees for 50 minutes.

Cool completely. Spread remaining 1/4 mixture over top. Chill overnight. Garnish with confectioners' sugar.