Instructions: Preheat oven to 350 degrees. Butter bottom and side of a 10-inch spring-form pan.

Combine butter, chocolate and coffee in double boiler or stainless-steel mixing bowl set over barely simmering water. Slowly melt butter and chocolate, stirring occasionally, until smooth, 6 to 8 minutes. Remove from heat and let cool 5 minutes. In separate bowl, whisk together eggs and sugar. Add to cooled chocolate mixture and whisk to combine.

Pour batter into prepared pan. Bake for 1 hour. Remove to wire rack and let cool to room temperature. Remove side of pan. Cover torte with plastic wrap and refrigerate at least 6 hours or overnight. (Torte may be made up to two days before serving.)

Cut into wedges and serve with vanilla ice cream and zinfandel-spiked cherries (recipe follows) or fresh raspberries and whipped cream.

Makes 10 to 12 servings.

Note:
This recipe relies on the quality of the chocolate used. Buy the best you can obtain.

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