12 oz. semi sweet chocolate
5 tbsp. espresso
1 c. butter
2 c. sugar
6 egg yolks
1 c. flour
6 egg whites

Preheat oven to 350 degrees. Grease and flour a 9" pan with a removable bottom. Melt together chocolate and espresso in double boiler over simmering water. Cream together butter and sugar. Add egg yolks one at a time, beating to blend. Add flour to this mixture. Beat whites until stiff. Fold chocolate mixture into whites. Fold this mixture into the egg/butter/sugar mixture. Pour into prepared pan. Bake 60 to 70 minutes. Top will be crusty.

GLAZE:

8 oz. semi sweet chocolate
4 tbsp. butter

Melt butter and chocolate in double boiler over simmering water. Whisk to blend. Spread over cooled cake.