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In a double boiler set over hot water, melt chocolate in coffee.
Slowly add butter and sugar a little at a time until all has been added and well blended.
Remove from heat and slowly add beaten eggs, stirring constantly.
Keep stirring until eggs are fully incorporated.
Pour chocolate mixture through a strainer into a buttered and floured 8-inch springform pan that has been wrapped in foil to prevent leakage.
Bake at 350 degrees F for 50-60 minutes.
Cake is done when set, but with a slight wobble in the middle.
Remove from oven and let cool on counter for 10 minutes before moving to refrigerator to chill.
Remove foil and refrigerate for a minimum of three hours before serving.
If adding a ganache, allow cake to cool completely before topping with the ganache and then return to refrigerator to continue to chill.