Ingredients
12 oz semisweet choc
5 tbs espresso
2 cups sugar
1 cup butter
6 large eggs separated
1 cup flour
Preparation
butter and flour pan. in double boiler melt choc and coffe stirring. cool. in large bowl, cream butter with sugar until fluffy. Add egg yolks one at a time. beat in flour. Beat whiltes stiff. Fold 1/4 of whites into cooled choc. Then fold in remaining whites. Fold in butter flour mix. bake 60-70 min until top is crusty and cracked.
