| 1 | Cream butter with eggs and powdered sugar, whipping until light and fluffy. |
| 2 | In top of double boiler, melt chocolate over hot water. |
| 3 | Blend in the milk and coffee powder, stirring well until blended. |
| 4 | Fold into egg mix. |
| 5 | If mix is to thin to spread easily, chill for a few minutes, stirring to check once in a while, as it will get firm when cold. |
| 6 | Line a 9x5" loaf pan with plastic wrap. |
| 7 | Spread ? layer of chocolate mix on the bottom of pan. |
| 8 | Top with a layer of graham crackers. |
| 9 | Spread ? of chocolate mix. |
| 10 | Repeat this process 5 times. |
| 11 | Spread remaining chocolate mix over top and sides. |
| 12 | Wrap and chill for 2 hours or more until firm. |
| 13 | To serve; remove torte from pan. |
| 14 | Peel off plastic wrap. |
| 15 | Smooth surface with knife dipped in hot water. |
| 16 | Place on serving plate. |
| 17 | Slices best after it has been at room temperature for 30 minutes. |
