If you like decadence, as the current administration seems to, this one's for you ... :)

Chocolate Sin

Cake:
10 ounces semi-sweet chocolate (not chips)
1/2 cup unsalted butter
1/4 tsp salt
1 cup granulated sugar
6 large eggs, separated, at room temperature
2 tsp instant coffee granules dissolved in 6 tbsp water
2 to 4 tsp Creme de Cacao, Kahlua, or dark rum
1/2 tsp vanilla extract

8 inch springform pan with 3 inch tall sides
butter, and powdered cocoa or flour for the pan

Frosting:
1 cup sour cream at room temperature
14 ounces semi-sweet chocolate (not chips)
wooden spoon

Cake:

Place over rack in lower third of the over, preheat to 375.

Butter springform pan, and coat with powdered cocoa or flour.

Melt chocolate and butter in double boiler over slowly simmering water.

Beat egg yolks in large mixer bowl at high speed.

Gradually add 3/4 cup of sugar, continue beating until mixture is pale yellow and thick.

Add melted chocolate/butter mixture.

Beat until completely smooth.

Add vanilla and liqueur, beat until blended.

Whisk egg whites in medium mixer bowl at high speed until soft peaks form.

Gradually beat in remaining 1/4 cup sugar, continue beating until stiff but not dry peaks form.

Fold egg white mixture *gently* but thoroughly into chocolate mixture.

Pour evenly into pan, leaving about 1/2 inch of space at the top of the pan.

Smooth the top of the mixture in the pan.

Bake 15 minutes at 375 (use a timer)

Reduce oven temperature to 350, bake another 15 minutes.

Reduce oven temperature to 250, bake 30 minutes (total baking time 1 hour).

Turn off oven, prop open oven door allow cake to remain in oven for 30 minutes.

Remove cake from oven and cover top with damp paper towel, let stand 5 minutes.

Remove paper towel and cool cake completely.

Dome of cake will crack and collapse, this is normal.

Press top of cake down lightly to make the top somewhat even.

Run a knife around the side, remove from springform pan and transfer to serving platter.

Frosting:

Melt chocolate in double boiler over slowly simmering water.

Mix in sour cream (use wooden spoon).

Pour over cake, spread around, and allow to cool and harden.

Enjoy with vanilla ice cream or whipped cream.

Refrigerate leftovers, if any.