Chocolate espresso torte

Place in Bowl:
12 oz. semisweet chocolate, coarsely chopped
Heat until Boiling;
Pour over Chocolate:
1 lb. unsalted butter (4 sticks)
1 cup (8 oz.) espresso
1 cup dark brown sugar
Add:
8 eggs, slightly beaten

1.Trace and cut out waxed paper or parchment to fit the bottom of a 9" springform pan. Heat oven to 350?.
2.Place chocolate in a bowl. In a saucepan, bring butter, espresso, and sugar to a boil. Keep stirring until sugar dissolves.
3.Pour butter mixture into bowl of chopped chocolate. Whisk until chocolate is melted and mixture is smooth.
4.Keep whisking as you very slowly pour eggs into chocolate mixture. Now, pour the batter into prepared springform pan.
5.Place springform pan in a roasting pan. Add boiling water to roasting pan until water comes halfway up sides of pan.
6.Bake 1 hour. Place on cooling rack. Run thin-bladed knife around inside of pan to loosen torte. Cool, then chill overnight.