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Irish Coffee Torte

2 cups unsalted butter
1 cup sugar
3/4 cup strong hot coffee
1/4 cup Bailey's Irish Cream or other Cream Liqueurs (Creme de Cacao)
16 0z semi-sweet dark chocolate
6 eggs room temperature
6 egg yolks room temperature

Position rack in center of oven and preheat to (325 F) Generously
butter a 8-inch diameter springform pan. Line the bottom with wax
paper, butter, and flour the paper. Melt butter with sugar, coffee
and Bailey's in heave 3 quart saucepan over medium-low heat, stirring
until sugar dissolves. Add chocolate and stir until smooth. Remove
chocolate mixture from heat.

With an electric mixer, whisk eggs, and yolks in a large bowl until
they triple in volume and form ribbons when lifted. Whisk into
chocolate mixture. Pour batter into prepared pan. Bake until
edges puff slightly and crack, but center is not completely set
(approx 1 hour); do not over bake (cake will set as it cools).
Transfer to rack and cool. Cover and refrigerate overnight. Run
a small sharp knife around cake pan sides to loosen. Serve in
small portions. Serves 10.


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