Turn out immediately and remove the wax paper. Cool on racks top side up. Make thin slices when cool and start to frost with a cut side up and then keep layering. Cover the entire torte with the buttercream and then melt down semi sweet chocolate to melting point stirring well. Chill the cake and when firm pour over the dark chocolate making sure that the sides are covered.Chill to harden. Remove to new plate so drips are not seen. FROSTING: Mix sugar, water and cream of tartar in a saucepan and bring to a boil. Boil over med heat for to 234 degree on candy thermometer. In a large bowl with a mixer beat the eggs until thick. Add the butter in small pieces and beat well. Combine chocolate and the coffee in a saucepan and heat gently until chocolate is melted and mixed. Add this and the vanilla to the bowl and beat well. If buttercream starts to not hold up refrigerate for a few mins and then beat again. ----