|Semisweet chocolate||10 Ounce|
|Instant coffee powder||1 Teaspoon|
|Sweet butter||1 1⁄4 Cup (20 tbs), softened|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Eggs||10 , separated|
Preheat oven to 350° F.
Melt chocolate with coffee in top of double boiler over hot, not boiling water.
Stir until smooth; set aside to cool.
Cream butter and sugar in a large bowl, using hand or electric mixer.
Add cooled chocolate and blend well.
Add egg yolks, one at a time, beating well after each addition for a total of 15 minutes.
In another large bowl, beat egg whites until stiff but not dry.
Fold into batter.
Pour 3/4 of batter into a greased (bottom only) 9-inch springform pan and bake 50 minutes.
Set pan on wire rack to cool completely (cake will sink in the middle).
Spread remaining uncooked batter over top of cake.
Cover and chill overnight.