Chocolate Espresso Torte

This is a flourless, rich, dense cake which is as creamy as cheesecake- so serve tiny slices. It is a passover recipe (just make sure to dust the pan with Passover cake meal instead of flour) but would be delicious year round. Enjoy!

• Ready In: 1 hr 25 mins
• Serves: 12
• Yields: 1 torte

Ingredients

• 1  cup butter
• 1  cup sugar, plus
• 1  tablespoon sugar
• 1  cup  espresso, plus
• 2  tablespoons  espresso
• 16  ounces  semisweet chocolate
• 6  eggs
• 6  egg yolks
•  icing sugar (garnish)

Directions

1. Preheat oven to 325.
2. Grease 9" springform pan.
3. Place wax paper on bottom of pan, grease and flour; set aside.
4. Place butter, sugar and espresso in a double boiler and heat until sugar dissolves.
5. Pour hot liquid over chocolate and stir until dissolved; set aside.
6. Beat eggs and yolks until frothy; add to the chocolate mixture and pour into pan Bake for 1 hour; edges should crack slightly.
7. Remove from oven and cool; cover and refrigerate for at least 12 hours (when you remove it from the oven, it won't look done- it isn't!).
8. Remove from pan and sprinkle with icing sugar.
9. Garnish with strawberries and a a mint leaf if desired.