6 oz Bittersweet chocolate

           -(OR Semisweet chocolate),
           - chopped
      2 oz Unsweetened chocolate

           - chopped
    1/3 c  Freshly brewed espresso

      1 c  Unsalted butter

      1 tb Vanilla extract

      6 lg Eggs; separated, room temp.

      1 c  Dark brown sugar; packed

    1/2 c  Sugar

    1/3 c  All-purpose flour, sifted

           Powdered sugar
  Position rack in center of oven and preheat to 350 F.  Butter
  10-inch-diameter springform pan with 2-inch-high sides.  Melt both

  chocolates with coffee and butter in heavy medium saucepan over medium-low
  heat, stirring until smooth.  Pour into large bowl.  Cool.  Mix in vanilla
  extract.
  Using electric mixer, beat yolks with both sugars in medium bowl until
  slowly dissolving ribbon forms when beaters are lifted.  Fold yolk mixture
  into chocolate mixture.  Fold in flour.
  Using electric mixer fitted with clean, dry beaters, beat whites in
  another large bowl until almost stiff.  Fold 1/4 of whites into chocolate
  mixture to lighten.  Gently fold in remaining whites.  Gently pour batter
  into prepared pan.  Bake until toothpick inserted in center comes out with
  moist crumbs still attached, about 45 minutes.  Transfer to rack and cool
  (cake will fall).  (Can be prepared 1 day ahead.  Cover cake in pan with
  plastic wrap and let stand at room temperature.)
  Run small knife around cake pan sides to loosen if necessary.  Release pan
  sides of cake.  Invert cake onto plate.  Place stencil or doily atop cake.
  Sift powdered sugar over.  Remove stencil from cake and serve.