---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Chocolate, Desserts
       Yield: 8 servings
      12 oz Semi-sweet chocolate,
            -y chopped
       5 ts Espresso or strong coffee
       2 c  Sugar
       1 c  Butter
       6    Eggs; large, separated,
       1 c  All-purpose flour
            -Confectioners sugar for
            -sh, optional
   Position rack in center of oven and preheat to 350 degrees. Lightly butter
   a 9 springform pan. Dust pan with flour and tap out excess. In top of
   double boiler over hot, not simmering water, melt together espresso and
   chocolate, stirring occasionally. Remove pan from heat and cool until
   tepid. In large bowl, using hand-held electric mixer set at medium high
   speed, cream sugar and butter together until light and fluffy. One at a
   time, add egg yolks to mixture, beating well after each addition. Beat in
   flour. In large grease-free bowl, using hand-held mixer at medium high
   speed, beat egg whites until they form stiff, shiny peaks. Fold 1/4 of the
   whites into chocolate mixture to lighten. Then fold in remaining whites.
   Fold in butter and flour mixture. Scrape batter into prepared pan and bake
   60 to 70 minutes or until top is crusty and cracked and the middle is still
   slightly moist. Remove cake to wire rack to cool completely. Remove sides
   of springform pan and transfer cake to serving plate. If desired, place
   doily on top of cake and sprinkle with confectioners sugar. Remove doily to
   form pattern.
   Converted by MMCONV vers. 1.40