Irish Coffee Torte

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.