semi-sweet chocolate, coarsely chopped
espresso or strong coffee
eggs, separated, room temperature
1Position rack in center of oven and preheat to 350 degrees.
2Lightly butter a 9" springform pan.
3Dust pan with flour and tap out excess.
4In top of double boiler over hot, not simmering water, melt together espresso and chocolate, stirring occasionally.
5Remove pan from heat and cool until tepid.
6In large bowl, using hand-held electric mixer set at medium high speed, cream sugar and butter together until light and fluffy.
7One at a time, add egg yolks to mixture, beating well after each addition.
9In large grease-free bowl, using hand-held mixer at medium high speed, beat egg whites until they form stiff, shiny peaks.
10Fold 1/4 of the whites into chocolate mixture to lighten.
11Then fold in remaining whites.
12Fold in butter and flour mixture.
13Scrape batter into prepared pan and bake 60 to 70 minutes or until top is crusty and cracked and the middle is still slightly moist.
14Remove cake to wire rack to cool completely.
15Remove sides of springform pan and transfer cake to serving plate.
16If desired, place doily on top of cake and sprinkle with confectioners sugar.
17Remove doily to form pattern.