9 tbsp. hot black coffee
9 oz. chocolate chips
6 tbsp. confectioners' sugar
3/4 c. no salt butter, softened
6 egg yolks
3/4 tsp. vanilla

In blender place hot coffee and chocolate chips. Cover and blend on high speed until chocolate chips are liquified. Stop blender and scrape sides. Add all other ingredients and blend (on speed 6) until smooth. Let icing stand to thicken. You may refrigerate. Spread on cooled cake.