Teri’s Chocolate Torte

 1/3-cup water

½-cup sugar

1 tablespoon instant espresso coffee granules

1-stick butter- cut into cubes

12-ounce good quality bittersweet chocolate- that has been broken or chopped into small pieces.

2 tablespoons vanilla

6-eggs

 

Butter an 8” cake pan and then add a circle of parchment paper or waxed paper to the bottom of the pan and butter the pan again.

 

Mix sugar, coffee, and water into a saucepan.  Over medium heat bring the water, coffee granules, and sugar to a rolling boil, and then remove the pan from heat.  Then add the chocolate and butter to the sugar mixture and let it sit for 2 minutes.

After two minutes, stir the chocolate until smooth.  Next whisk in the eggs one at a time and then add the vanilla.  Pour mixture into prepared cake pan and then place the cake pan in another pan and fill the pan with 1½ cups hot water.  Bake in a 325-degree oven for 45 minutes.  The cake will be slightly puffed and soft to the touch.  Remove the pan from the water bath and cool in the pan on a rack for one hour; then turn the cake out onto a platter.  Chill until serving- cake is best at room temperature.