Chocolate Espresso Torte for Passover

Directions

1. 1
   Preheat oven to 325F (160C).
2. 2
   Grease 9 inch spring-form pan.
3. 3
   Place wax paper on bottom of pan; grease and flour; set aside.
4. 4
   Place butter, sugar and Expresso in the top of a double boiler and heat until sugar dissolve.
5. 5
   Pour hot liquid over chocolate and stir until dissolved; set aside.
6. 6
   Beat eggs and yolks until frothy; add to the chocolate mixture and pour into pan.
7. 7
   Bake for one hour, edges should crack slightly.
8. 8
   Remove from oven and cool; cover and refrigerate.
9. 9
   Remove from pan and sprinkle with confectioners sugar.