8  eggs, at room temperature
1 tablespoon plus 1 teaspoon instant espresso or instant coffee powder
2 cups all-purpose flour
1 1/2 cups granulated {sugar}
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 ounces bittersweet chocolate, grated
1/2 teaspoon cream of tartar
 confectioners' sugar for serving

Preheat the oven to 325 degrees.

Separate the eggs, reserving 3 of the yolks for another use; set aside. Dissolve the espresso powder in 3/4 cup warm water; set aside. In a mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a well in the center and add the vegetable oil, the 5 egg yolks, the dissolved espresso, and the vanilla. Using an electric mixer, beat for 5 minutes until blended and smooth. Fold in the chocolate to mix throughout the batter; set aside.

Using clean beaters in a second bowl, beat the 8 egg whites with the cream of tartar until stiff peaks form. Slowly fold the first mixture into the stiff egg whites to make a light batter. Spoon the batter into an ungreased 10-inch tube pan.

Bake for 60 minutes, or until the top of the cake springs back when touched. Invert the pan to cook the cake. When cool, run a knife carefully around the edge of the pan, and remove the cake to a serving plate.

To serve, dust the cooled cake completely with confectioners' sugar, shaken through a sieve. Cut into slices, and serve with a cup of your favorite coffee.