Chocolate espresso torte for passover

2 Tbs. matzo cake meal
1 cup Passover margarine
1 cup sugar
1 cup brewed espresso or strong coffee
1 lb. semisweet Passover chocolate
6 eggs
6 egg yolks
2 Tbs. kosher confectioner`s sugar

Preheat oven to 325 F. Grease a 9 inch springform pan and line with wax paper. Grease and flour with cake meal and set aside. Place margarine, sugar and espresso in the top of a double boiler and heat until sugar dissolves. Pour hot liquid over chocolate and stir until dissolved. Set aside. Beat eggs and yolks until frothy and add to the chocolate mixture. Pour mixture into prepared pan and bake 1 hour. Edges of torte should crack slightly. Remove from oven and cool. Cover and refrigerate at least 12 hours. Remove from pan and sprinkle with kosher confectioner`s sugar. To make kosher confectioner`s sugar, replace 1-1/2 tsp. from one cup of sugar with 1-1/2 tsp. of potato starch. Place in a food processor or blender and process until very fine.