1 lb. butter, cubed
1 c. plus 2 tbsp. sugar
1 c. plus 2 tbsp. hot espresso coffee
1 lb. bittersweet or semi sweet chocolate, chopped
6 lg. eggs beaten with 6 lg. egg yolks
Powdered sugar
Whipped cream
Chocolate shavings

Line buttered 8 inch form pan with waxed paper then butter and flour paper. In large heavy pan, stir butter, sugar and coffee over medium low heat until dissolved. Add chocolate and stir smooth; remove from heat whisk in room temperature eggs and pour into prepared pan. Place pan on baking sheet and bake at 325 degrees about 1 hour or until eggs crack but center is not completely set. Do not overbake. Cake sets as it cools. Cool on rack then cover and refrigerate overnight. Run knife around edges carefully to release pan. Sift on powdered sugar. Cut into wedges, cleaning knife each time. Serve topping with whipped cream and chocolate shavings. Serves 16.