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1
Position a rack in the center of an oven and preheat to 350F
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2
Butter and flour an 8-inch springform pan with 2-inch sides.
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3
TO MAKE CAKE:
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4
In a bowl, sift together the flour, cocoa and espresso powder.
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5
Set aside.
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6
Place the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan.
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7
Melt the chocolate, stirring occasionally.
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8
Remove the bowl from the heat and stir in the butter, a little at a time, until blended.
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9
Let cool slightly.
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10
In a large bowl, combine the egg yolks and superfine sugar.
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11
Using an electric mixer set on medium speed, beat until creamy, 3 to 4 minutes.
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12
Beat in the chocolate mixture until blended.
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13
Fold in the flour mixture and then the vanilla or Amaretto or rum flavoring or rum.
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14
In another large bowl, beat the egg whites until soft peaks form.
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15
Stir one-fourth of the whites into the batter, then fold in the remaining whites just until incorporated.
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16
Pour the batter into the prepared pan and level the top.
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17
Bake until the top is risen and crusty and a toothpick inserted into the center comes out almost clean, 30 to 35 minutes.
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18
The center should be soft and moist.
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19
Transfer the pan to a wire rack and cool for 10 to 15 minutes.
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20
The top will fall a bit.
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21
Remove the pan sides, loosen the cake's edges with a knife, and slide the warm cake onto a serving plate.
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22
WHIPPED CREAM TOPPING:.
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23
In a bowl, whisk together the cream and sour cream until slightly thickened.
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24
Whisk in the confectioners' sugar, orange zest and vanilla or Amaretto or rum flavoring or rum, until soft peaks form.
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25
Dust the warm cake with confectioners' sugar.
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26
Cut into slices and top with whipped cream topping and serve with fresh raspberries (raspberries are optional).
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27
ENJOY!
