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1
Position rack in center of oven and preheat to 350F (180C).
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2
Lightly butter a 9 inch springform pan.
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3
Dust pan with flour and tap out excess.
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4
In top of double boiler over hot, not simmering water, melt together espresso and chocolate, stirring occasionally.
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5
Remove pan from heat and cool until tepid.
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6
In large bowl, using hand-held electric mixer set at medium high speed, cream sugar and butter together until light and fluffy.
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7
One at a time, add egg yolks to mixture, beating well after each addition.
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8
Beat in flour.
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9
In large grease-free bowl, using hand-held mixer at medium high speed, beat egg whites until they form stiff, shiny peaks.
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10
Fold 1/4 of the whites into chocolate mixture to lighten.
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11
Then fold in remaining whites.
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12
Fold in butter and flour mixture.
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13
Scrape batter into prepared pan and bake 60 to 70 minutes or until top is crusty and cracked and the middle is still slightly moist.
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14
Remove cake to wire rack to cool completely.
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15
Remove sides of springform pan and transfer cake to serving plate.
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16
If desired, place doily on top of cake and sprinkle with confectioners sugar.
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17
Remove doily to form pattern.
