Celebrating a Little Early!!
8 whole eggs, 2 sticks unsalted butter, 1 lb bittersweet/semi-sweet chocolate (8 oz of each), 1/4 C very strong coffee or Espresso, and confectioner's sugar (optional)
Blend cold eggs until very frothy (5 minutes); Meanwhile, melt chocolate over double boiler, add butter and add coffee to melted chocolate; when chocolate and butter a thoroughly combined, add egg mixture by thirds into chocolate mixture, fold by hand until few streaks remain. Add next third, then final third (fold in, do not blend or mix). Pour into 8" foil-wrapped spingform pan. The pan bottom should be lined with parchment and the sides greased. Pour very hot water into a large roasting pan; set foil-lined spring form pan into water bath. Cook 22-25 minutes until sides are set and temperature reads 140 degrees.
