Deep Chocolate Torte With Coffee Buttercream

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14 large eggs, separated

1 3/4 cups sugar

9 ounces fine-quality bittersweet chocolate, melted and cooled

1 cup sugar

2 large eggs

3 sticks (1 1/2 cups) unsalted butter, softened

3 tablespoons instant espresso powder dissolved in 1 tablespoon hot water

1 1/2 cups heavy cream

6 ounces fine-quality bittersweet chocolate, chopped fine

3/4 cup apricot preserves or red currant jelly, heated to lukewarm

chocolate coffee beans (available at specialty foods shops) for decoration

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