Instructions: Preheat oven to 225 degrees. Coat bottom of 9-inch springform pan with shortening or butter. Line pan with wax paper and coat with shortening or butter. Dissolve coffee and sugar in boiling water, add chocolate and melt until smooth, being careful not to overheat. Stir constantly and remove from heat. In bowl, use electric mixer to mix butter, eggs and vanilla. Add chocolate mixture and mix well. Pour into prepared pan. Bake 2 1/2 hours, then cool and remove. Glaze: Melt 2/3 of the bittersweet chocolate in a double boiler. Stir over low heat until chocolate melts, add cream and stir well. Remove from heat and stir in remaining chocolate. Cool glaze, and pour over torte.

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