Chocolate Espresso Torte

Preheat oven to 325 degrees. Generously butter an 8- or 9-inch springform pan. Line the bottom of the pan with parchment paper. Butter and flour the paper.

In a heavy saucepan, combine butter, sugar and espresso coffee. Cook over medium heat, until sugar dissolves. Add chocolate pieces and stir until smooth. Remove from heat and let cool slightly.

In a large bowl, whisk eggs and yolks until frothy. Slowly whisk into chocolate mixture. Pour batter into the prepared pan.

Place the pan on a baking sheet. Bake 1 hour or until edges puff and crack slightly but center is not completely set. Do not overbake. If you halve the recipe, use the same size pan, but cut baking time to about 40-45 minutes. Cake will continue to set as it cools.

Place pan on a rack to cool. Cover and refrigerate overnight. To remove from pan, run a knife around edge to loosen. Carefully release pan sides. Sift powdered sugar over cake or ice with Chocolate Ganache Icing.

Chocolate Ganache Icing:

In a heavy saucepan over very low heat, melt chocolate with cream until mixture is smooth and glassy. Place 1/2 mixture in a mixing bowl. Beat until thickened. Spread over torte as an undercoat.

Pour remaining ganache over torte and smooth.