Serves 12

12 oz. bittersweet chocolate, chopped
11/2 cups sugar
3/4 cup very hot espresso or strong coffee
3/4 pound butter or margarine, room temp.
6 eggs, room temp.
Chocolate glaze (optional)
8 oz. bittersweet chocolate, chopped
6 oz. butter or margarine
12 chocolate covered coffee beans

Heat oven to 350 degrees. Butter the bottom and sides of a 9-inch springform pan. Cover the bottom with a round of parchment paper and butter the paper.

In a food processor, grind the chocolate with the sugar. While motor is running, pour in the hot espresso. Process until chocolate is completely melted, about 15 seconds. With a spatula, scrape down the sides of the bowl, add the butter and process until incorporated. Add the eggs and process until mixture is smooth and creamy, about 6 seconds. Pour batter in prepared pan and bake about 55 minutes. Cool in pan about 30 minutes, then remove from pan.

Meanwhile make glaze: Melt chocolate and butter over low heat until smooth and shiny. Let cool about 15 minutes, then pour over cooled cake.
(Louis Fiszer)