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1
Preheat the oven to 425 degrees.
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2
Butter a 9-inch springform pan.
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3
Line the bottom with a round of waxed or parchment and butter the paper.
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4
In a 2 1/2 or 3-quart saucepan over medium-low heat, melt the chocolate and butter together, stirring until chocolate is about half melted.
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5
Remove the pan from the heat and stir until melted and the mixture is smooth.
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6
Set aside to cool for a few minutes.
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7
Meanwhile, in a large mixing bowl, use a hand held or stationary electric mixer to begin beating the eggs at medium-low speed until frothy, then raise the speed to high and beat the eggs until they are light in color, thick, fluffy and about tripled in volume, about 5 minutes.
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8
Beat in the flour and espresso powder.
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9
Stir about 1/4 of the egg mixture into the chocolate to lighten it, then fold the chocolate mixture into the eggs in the mixing bowl.
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10
Spoon the batter into the pan.
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11
Bake for 17 minutes.
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12
Cool the pan on a rack for about 10 minutes, then refrigerate until just firm enough to cut, about 30 minutes.
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13
(At this point, the cake will be firm and fudgy about 1/3 of the way to the center, and softly set like a mousse in the center.)
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14
The dessert can also be refrigerated for up to 5 days and served chilled and firm throughout, or frozen up to 1 month.
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15
Serve at cool room temperature or slightly chilled.
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16
Shortly before serving, whip the cream to firm peaks.
