9 oz. strong coffee
1 (8 oz.) pkg. bitter sweet chocolate
2 1/4 c. sugar
2 1/4 c. butter
1 tsp. vanilla

Cook above ingredients in a 4 quart saucepan to 130 degree on low heat (use a candy thermometer). Let cool. Add 9 eggs. Beat in. Put into a foil pan (13 x 9 inch) which has been greased and lined with foil. A 9 inch spring-form pan can also be used. Bake at 220 degrees for 1 hour. Refrigerate for 1 day. Top with whipped cream.