Chocolate Espresso Torte for Passover

Directions

Preheat oven to 325℉ (160℃).

Grease 9 inch spring-form pan.

Place wax paper on bottom of pan; grease and flour; set aside.

Place butter, sugar and Expresso in the top of a double boiler and heat until sugar dissolve.

Pour hot liquid over chocolate and stir until dissolved; set aside.

Beat eggs and yolks until frothy; add to the chocolate mixture and pour into pan.

Bake for one hour, edges should crack slightly.

Remove from oven and cool; cover and refrigerate.

Remove from pan and sprinkle with confectioners sugar.