Chocolate Espresso Cake - cooking recipe

Ingredients

2 (12 oz.) pkg. chocolate chips
4 oz. unsweetened chocolate
1 c. sugar
8 eggs
1 c. liquid espresso
1 lb. butter

Preparation

Melt chocolate\tand
butter
together slowly; add sugar and coffee.
Heat
until
sugar
melts.
Beat eggs well, separately. Mix into chocolate mixture and pour into pan.
Line a 9-inch spring-form
pan
with
aluminum foil; butter and flour the foil, then pour out excess flour.
Bake at 325\u00b0 for 1 hour and 10 minutes to\t1 hour and 20 minutes.\t(You want the crust like a brownie.) When
the
middle is firm like the side, take out of oven. Refrigerate.