Chocolate Espresso Torte

Here's a fairly easy recipe that's "espressoly" delectable when accompanied by a steamin' mug of Cafe Campesino coffee!

Ingredients:
2 cups butter
1 cup plus 2 tbsp. sugar
1 cup plus 2 tbsp. Café Campesino espresso roast
15 oz. semi sweet or bittersweet chocolate
6 large eggs at room temperature
6 egg yolks at room temperature
Powdered sugar

Directions:
1. Butter an 8-inch springform pan. Line the bottom with wax paper that you have buttered and floured.

2. In a medium saucepan over medium-low heat, combine butter, sugar and coffee and stir until melted. Add chocolate and stir until completely melted. Remove from heat.

3. Whisk eggs and yolks until frothy.

4. Whisk into chocolate mixture; then pour into prepared springform pan.

5. Place springform pan on a cookie sheet on middle rack of oven. Bake at 325 degrees for about an hour. Sides will pull and crack.

6. Remove and cool on rack; torte will set as it cools. Refrigerate overnight.

7. Sprinkle with powdered sugar just before serving, then remove from pan.

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