Enjoy this rich chocolate cake with a light flaky crust topped with dark chocolate espresso glaze or fresh strawberries!
Course: Dessert
Cuisine: American, Gluten Free, Jewish
Servings: 8
Ingredients
CAKE:
3T.unsalted butterplus more for pan
6oz.bittersweet chocolatechopped
6lg.eggsseparated, room temperature
1c.granulated sugar
3T.instant espresso powder
1/4tsp.coarse salt
1T.vanilla extract
GLAZE:
3 oz.bittersweet chocolatechopped
1 1/2T.unsalted butterroom temperature
2tsp.vanilla extract
1/3c.heavy cream or plain soy milk
1/3c. granulated sugar
1T.instant espresso powder
1/4tsp. coarse salt
Instructions
CAKE: Preheat the oven to 350 degrees. Butter the bottom of a 9-inch spring-form pan, and line with parchment cut to fit
Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso powder and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add the remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into the chocolate mixture in 3 additions. Pour batter into the prepared pan.
Bake until set, 40 to 45 minutes. Let cool completely in the pan on a rack. Remove pan sides. Carefully lift the cake with a spatula, and remove the parchment.
GLAZE: Place chocolate, butter, and vanilla in a bowl. In a saucepan bring cream, sugar, espresso powder, and salt to a boil, stirring constantly, pour over the chocolate mixture. Whisk until smooth. Serve glaze warm with cake.