INGREDIENTS
10 squares semi-sweet chocolate broken up or 1 2/3 cups semi-sweet chocolate bits
1 tsp instant coffee powder
1 1/4 cups butter or margarine
1 1/4 cups sugar
10 eggs, separated
DIRECTIONS
Melt chocolate with coffee in top of double broiler. Stir until smooth. Cool. In a very large bowl cream butter and sugar. Add cooled chocolate and blend well. Add egg yolks one at a time beating well after each addition. Beat for a total of 15 minutes. In another large bowl, with clean beaters, beat egg whites until stiff but not dry. Fold into chocolate mixture. Measure and refrigerate 1/4 of the mixture. Pour remainder into greased (bottom only) springform pan. Bake in 350 degree preheated oven for 50 minutes. Cool completely in pan on rack. Cake will sink in the middle. Spread reserved chocolate mixture over the top. Cover, chill overnight. Serve in thin slices. Serves 12.