12 oz. semisweet chocolate
5 tbsp. strong coffee
1 c. butter
2 c. sugar
6 egg yolks
1 c. flour
6 egg whites

Preheat oven to 350 degrees. Prepare 9 inch greased and floured springform or removeable bottom pan.

Melt semisweet chocolate and coffee in double boiler, then cool. Cream together butter and sugar. Add egg yolks, one at a time, to creamed mixture. Add flour. Beat egg whites until stiff.

Mix the chocolate into egg whites. Fold into butter, egg, flour mixture. Pour into prepared pan. Bake 60 to 70 minutes at 350 degrees. When done, the top will be crusty and cracked and the middle will still be slightly moist. Glaze the cake. Yield: 8 to 10.

GLAZE:

4 oz. semisweet or bittersweet chocolate
2 tbsp. unsalted butter, melted

Melt chocolate in top of double boiler over hot, not boiling water. Whisk in melted butter. Pour glaze over cake.