Fudge chocolate

1. Melt the chocolate and butter in a large bowl resting over a pan of boiling water. 2. Beat the eggs with the mixing with the sugar, until Stable foam. 3. When chocolate and butter melt completely removed them from the fire, and with a rubber spatula stir the mixture into the coffee liqueur. 4. With rubber spatula, fold the flour into the melted chocolate, then fold into the egg and sugar mixture. 5. Pour the mixture into a rectangular pattern of size 20X25 cm lined with baking paper (if you do not have the same size template you can use a similar format size). 6. Put oven preheated -160 degrees for eight minutes. 7. Remove from the oven, place the template on the net cooling for half an hour and then transferred to the refrigerator for two hours at least. 8. Find the cake from the refrigerator and place it on top of work surface. With a sharp knife, cut squares the size of three inches. It is important to wipe the knife with a damp cloth between crop cutting. Serve at room temperature.