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Ingredients:
1 pound of bittersweet or semisweet chocolate chips.
6 large eggs
2 sticks of butter
1 Tbs instant coffee
1/2 tsp ground cinnamon

Procedure:
Preheat the oven to 425 degrees, butter one 9-inch cake pan and then line it with a circle of parchment paper.

Heat a large pot or teapot of water on the stove top and also use a double boiler to melt the butter with the bittersweet or semisweet chocolate chips.

Next, use an electric mixer to whip the eggs on high speed until they've tripled in volume.

Then, just as the chocolate and butter come together, whisk in the instant coffee and ground cinnamon and take it off the heat. Let the chocolate cool down for a few minutes and then slowly and very gently fold in the beaten eggs.

Transfer that to the prepared cake pan, inside of a 9 x 13-inch baking dish, add just enough hot water to come halfway up the cake pan. Then very carefully transfer that to the center rack of the preheated oven.

Keep your eye on the clock, as it only takes 17 minutes to bake. As soon as it comes out, very carefully transfer it to a cooling rack for 10-15 minutes and then cool it down completely in the fridge.

At that point, run a knife around the outside edges of the torte to help release that, and then place the pan on a low burner for 10-15 seconds to help release the bottom.

Invert a large plate over the top of it and flip the whole thing over to release the torte.