Chocolate Espresso Torte

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   ["Preheat oven to 325.", "Grease 9"" springform pan.", "Place wax paper on bottom of pan, grease and flour; set aside.", "Place butter, sugar and espresso in a double boiler and heat until sugar dissolves.", "Pour hot liquid over chocolate and stir until dissolved; set aside.", "Beat eggs and yolks until frothy; add to the chocolate mixture and pour into pan Bake for 1 hour; edges should crack slightly.", "Remove from oven and cool; cover and refrigerate for at least 12 hours (when you remove it from the oven, it won't look done- it isn't!).", "Remove from pan and sprinkle with icing sugar.", "Garnish with strawberries and a a mint leaf if desired."]

* Per serving · 4 servings · Values may vary.

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