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1
Preheat oven to 425F.
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2
Butter a 9-inch springform pan; line bottom with round cut-out of waxed paper and butter the paper.
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3
In a large sauce pan over medium-low heat, melt chocolate and butter together, stirring until chocolate is about half melted.
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4
Remove pan from heat, and stir until chocolate is melted and mixture is smooth.
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5
Set aside to cool for a few minutes.
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6
Meanwhile, in a large mixing bowl, begin beating eggs at medium-low speed until frothy, then raise speed to high and beat eggs until they are light in color, thick, fluffy, and tripled in volume, about 5 minutes.
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7
Beat in flour and espresso powder.
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8
Stir about 1/4 of egg mixture into chocolate to lighten it, then fold the chocolate mixture into the eggs in mixing bowl.
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9
Spoon the batter into prepared pan.
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10
Bake for 17 minutes.
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11
Cool the pan on a rack for about 10 minutes, then refrigerate until firm enough to cut, about 30 minutes.
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12
(The dessert can also be refrigerated for up to 5 days, or frozen for 1 month; bring to room temperature before serving).
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13
Shortly before serving, whip the cream to firm peaks.
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14
Cut the cake and garnish with whipped cream.
