4 oz. Israeli bitter chocolate
1/2 c. shortening
4 eggs
2 c. sugar
1 c. cake meal
1 tbsp. instant coffee
1 c. chopped nuts

Melt chocolate with shortening and let it cool. Beat 4 eggs until light; then add sugar, beating until well blended. Beat in chocolate and shortening mixture. Add cake meal which has been sifted with the instant coffee and fold in nuts last. Pour into 9x13 inch pan and bake at 325 degrees for 30 minutes. Yields about 30 2-inch squares.