Melt the chocolate in a bowl in a very low oven for about 5–10 minutes (melting chocolate).
Stir the butter into the melted chocolate, then add the egg yolks, cocoa powder and coffee. When it is all smooth and well mixed to a ganache consistency, fold in the egg whites, bit by bit, until all are amalgamated.
Pour the mixture into the prepared tin and
© 2003 Chantal Coady. All rights reserved.