12 oz Semi-sweet coffee,
-coarse
-y chopped
5 ts Espresso or strong coffee
2 c Sugar
-
1 c Butter
6 Egg; big, spaced,
-roo
-temperature
1 c All-purpose flour
-Confectioners sugar for
-garn
-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 excessiveness. In top of double boiler
over hot, not simmering h2o, melt together espresso
and coffee, stirring occasionally. Remove pan from
heat and cool until tepid. In large roll, using
hand-held electric mixer set at medium high upper,
cream sugar and butter together until light and
fluffy. One at a time, add egg yolks to assortment,
beating well after each augmentation. Beat in flour. In
large grease-free bowlful, using hand-held mixer at
medium high swiftness, beat egg whites until they form
besotted, shiny peaks. Folding 1/4 of the whites into
chocolate mixture to relieve. Then fold in remaining
whites. Fold in butter and flour assortment. Scrape
batter into prepared pan and broil 60 to 70 minutes or
until top is crusty and cracked and the middle is
still slightly damp. Remove cake to wire rack to cool
totally. Remove sides of springform pan and
transfer cake to serving plateful. If desired, place
doily on top of cake and sprinkle with confectioners
dinero. Remove doily to form rule.

Yields
8 Servings