Ingredients

For the cake:
1 pound bittersweet chocolate (approx. 5 - 3.5 ounce bars)
1 pound unsalted butter
2 tablespoons espresso extract/strong liqueur
3/4 cup half and half
1 cup granulated sugar
6 whole eggs plus 2 egg yolks
1/2 cup kahlua liqueur

For the Ganache:
1/2 cup semisweet chocolate
2 tablespoons whole unsalted butter
2 tablespoons corn syrup
1 tablespoon heavy cream 

1 spring form pan 12" coated with nonstick pan spray

DIRECTIONS

Pre-heat oven to 350 degrees.

1) Over a double boiler heat the chocolate, butter, half and half, sugar, and espresso extract.

2) Whip the eggs and egg yolks together.

3) Slowly add the hot chocolate mixture into the eggs, pour into the pan and bake off immediately for one hour and fifteen minutes. 

When it has finished baking, pour the kahlua on top of the torte and cool down completely. 

For the Ganache

1) Heat the chocolate and butter over a double boiler.

2) Whisk in the cream and corn syrup.

3) Pour over cooled cake and let sit in the refrigerator. 

You can serve with fresh whipped cream and berries.

This cake is to die for!