Instructions: Preheat oven to 350 degrees. Line a 9x3-inch spring-form pan with aluminum foil and grease and flour generously. Set aside.

In saucepan, over low heat, melt together sweet butter, sugar, and coffee.

Whisk ingredients together. Add chocolate and continue to stir until melted.

Remove from heat and add the eggs, slightly beaten. Whisk together and turn into prepared pan.

Bake for 50 to 55 minutes. Cake is done when top has a crust and is dry to the touch. May be eaten as soon as it is cool, or refrigerate 12 to 14 hours.

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