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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 possibly parchment and butter the paper.
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4
In a 2 1/2 or possibly 3-qt saucepan over medium-low heat, heat the chocolate and butter together, stirring till chocolate is about half melted.
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5
Remove the pan from the heat and stir till melted and the mix is smooth.
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6
Set aside to cold for a few min.
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7
Meanwhile, in a large mixing bowl, use a hand held or possibly stationary electric mixer to begin beating the Large eggs at medium-low speed till frothy, then raise the speed to high and beat the Large eggs till they are light in color, thick, fluffy and about tripled in volume, about 5 min.
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8
Beat in the flour and espresso pwdr.
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9
Stir about 1/4 of the egg mix into the chocolate to lighten it, then fold the chocolate mix into the Large eggs in the mixing bowl.
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10
Spoon the batter into the pan.
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11
Bake for 17 min.
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12
Cold the pan on a rack for about 10 min, then chill till just hard sufficient to cut, about 30 min.
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13
(At this point, the cake will be hard 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 hard throughout, or possibly frzn up to 1 month.
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15
Serve at cold room temperature or possibly slightly chilled.
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16
Shortly before serving, whip the cream to hard peaks.
